Best Carrot Cake Ever!

Okay it's true..... There's one thing I like better than making cakes - and that is eating cakes!  

Hmm.....Not good!    Where is that will-power when I need it?

In my efforts to halt this "cake-charged" middle age spread and at least have a small glimmer of a hope of fitting into my summer wardrobe -  I have decided that I my cake baking will now be limited to the following :

(1)  Special family occasions - birthdays, anniversaries, Christmas, final exam celebrations, weddings, engagements, holidays, births, arrival of tax cheque......
(2)  Morning teas - shared with friends, work colleagues, relatives I haven't seen for a long time....
(3)  Dinner Parties (which don't involve family members - not to be confused with #1)

Ah that's better.  Baking for a purpose - perfect!


So when a work colleague decided to retire recently - it was just the excuse I needed to try out this Donna Hay recipe and bake this truly scrumptious Carrot Cake with caramelised Pecan topping. 

It was (without a doubt) the BEST Carrot Cake I have ever tasted and elevated me to Carrot Cake Queen status at work! 

Carrot cake with lime icing
1 2/3 cups (250g) self raising four, sifted
1 1/2 teaspoons baking power, sifted
2 teaspoons mixed spice
1 1/2 cups (265g) brown sugar
3 eggs
1 cup (250ml) sunflower oil
3 cups (360g) grated carrot
caramelised pecans*
lime icing
1 cup (240g) cream cheese
1/2 cup (80g) icing sugar, sifted
1 tablespoons lime juice

Preheat oven to 180C.  Place four, baking powder, spice and sugar in a bowl and mix to combine.  Place the eggs and oil in a bowl and whisk to combine.  Add to the flour mixture and whisk until smooth.  Add the carrot and mix to combine.  Pour into greased ring cake tin lined with non-stick baking paper.  Bake for 30-35 minutes or until cooked when tested with a skewer.   Allow to cook in tin for 5 minutes before turning onto a rack.   To make the icing, place the cream cheese, icing sugar and lime juice in an electric mixer and beat for 5 minutes or until smooth.  Spread on cooled cake and top with nuts to serve.
* Mix 1 cup (120g) pecans, 1/2 cup (110g caster sugar) and 1 tablespoon water.   Heat in a non-stick frying pan over medium heat for 6-8 minutes (or until sugar has caramelised) stirring occasionally.

Just look at those beautiful caramely crunchy pecans - yum! 

and

that luscious lime cream cheese icing - amazing!

I definitely feel a Special Occasion coming on.......

Ah yes, start of school holidays - PERFECT!