Ingredients:
250g all-purpose flour
1/2 tsp salt
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp vanilla extract
4 large eggs
295ml vegetable oil
200g granulated sugar
200g brown sugar
300g grated carrots
100g pecans

Cream cheese frosting:
225g cream cheese
140g powder sugar
80ml whipped cream
pecans for topping


Method:
Step 1: Firstly, preheat the oven to 176˚C and prepare your baking tins (9-inch) by greasing them with butter and placing some baking paper at the bottom.

Step 2: In a medium bowl whisk together the flour, baking soda, salt, and cinnamon until well blended. In another bowl, whisk the oil, sugars, and vanilla then begin to add your eggs, one at a time until fully combined.

Step 3: Before adding the dry ingredients, scrape the sides and the bottom of the bowl and then add the dry ingredients. Do this in three sections, gently stirring until the batter is smooth. Stir in the grated carrots and nuts.

Step 4: Divide the batter between both tins and bake for 35-45 minutes or until the center is baked. You can check this with a skewer stick, once it comes out clean the inside of your cake is baked.

Cool the cakes in the pans for 15 minutes, then remove and place on cooling racks until fully cooled.

Step 6: Finally, whip together your cream cheese, double cream, and sugar until fully combined and fluffy. Begin to build your cake by frosting the top of the first layer then add the other cake on top and add the remaining frosting. Scatter the pecan nuts on top.

Tips:
Cake stays fresh for up to 2-3 days when kept in an airtight container on the counter or in the fridge it can stay fresh for 5-6days.