1⁄2 tsp each ground mixed spice, nutmeg and cinnamon
250g (9oz) carrots, coarsely grated
For the frosting
50g (2oz) butter, preferably unsalted, at room temperature
225g pack full-fat cream cheese
25g (1oz) golden icing sugar
1⁄2 tsp vanilla extract
For the decoration
8 pecan halves, roughly chopped
Directions
Step 1
Preheat the oven to 180˚C (160˚C fan oven) mark 4. Grease and baseline two 18cm (7in) sandwich tins with non-stick baking parchment.
Step 2
Using a handheld electric mixer, whisk the sunflower oil and the muscovado sugar together to combine, then whisk in the eggs one at a time.
Step 3
Sift the flour, salt and spices together into a bowl, then fold gently into the sugar and egg mixture with a large metal spoon. Tip the grated carrots into the bowl and fold again to mix well.
Step 4
Divide the mixture between the cake tins and bake for 30-40min until golden and a skewer inserted in the centre comes out clean. Leave in the tins for 10min, then turn out on to a wire rack to cool.
Step 5
To make the frosting, beat together the butter and cream cheese until light and fluffy. Sift in the icing sugar, add the vanilla extract and mix well until all the ingredients are thoroughly combined.
Step 6
Remove the lining paper from the cakes when cold. Spread one-third of the frosting over one cake and put the other cake on top. Spread the remaining frosting over the cake, then sprinkle with pecans.
Keep in an airtight container. An un-iced cake will stay fresh for up to a week, an iced one for two days. Wrap the un-iced cakes in clingfilm then in foil and freeze for up to three months. Thaw the cake at cool room temperature for 2hr, then ice and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
