|Carrots||1 lb., grated|
|Walnuts / Pecans||1/2 cup|
|Ginger||1/2 tbsp., grated|
|Flour||2 1/2 cups|
|Baking Soda||1 teaspoon|
|Salt||1 1/2 teaspoons|
|Brown Sugar||3/4 cup|
|White Sugar||3/4 cup|
|Coconut / Veg. Oil||1 cup|
|Heavy Cream||1/2 cup|
|Powdered Sugar||4 cups, sifted to remove lumps|
|Cream Cheese||1 lb / 16 oz / 480 g, room temperature|
|Butter||1/2 cup / 4 oz / 120 g, room temperature|
|Vanilla Extract||1 tablespoon|
Trace cake pan onto parchment paper. Cut inside the line. Cut out 3.
Grease pans on bottom and sides.
Place parchment inside of each cake pan. Lightly flour.
Peel carrots, then shred through grater.
Toast nuts in oven for 5 minutes.
Crush toasted nuts into fine pieces in food processor or crush in bag.
Slowly stir floured mixture into the egg mixture.
Lastly, add in the grated carrots and ginger, mix in until well combined.
Leave to cool in tins for 10mins then turn onto a cooling rack.
Let the cake cool completely before frosting, otherwise, the frosting will melt and get messy.
In a large bowl, whip room temperature cream cheese and butter until smooth.
Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not overbeat).
Chill until needed.
Decorate as desired.