- 70 minutes
- Serves 6
|280g canola oil|
|50g olive oil|
|200g caster sugar|
|200g dark brown sugar|
|250g plain flour|
|10g baking powder|
|6g baking soda|
|8g salt flakes|
|5 large eggs (300g)|
|90g toasted pecans|
|90g dried currents|
|200g White Chocolate Dotties|
|200g icing sugar|
|200g unsalted butter|
|2 teaspoons vanilla bean paste|
|250g Block cream cheese|
Equipment – Stand mixer with paddle attachment, small food processor, Rectangle baking tray 20cm x 30cm.
Preheat oven to 180 degrees celsius.
In stand mixer with paddle attachment combine oils, and sugars on low speed.
In a separate bowl combine all dry ingredients in bowl ready. Toast pecans and then add to food processor with 100g of dry ingredient mixture and currents, blitz into a fine meal.
Coarsely grate carrots or blitz in food processer to create course mix.
Add half of the eggs to stand mixer with half of remaining dry ingredient mixture and mix on medium speed, once combined add the remaining egg and dry ingredient mix and combine again.
With spatula mix in pecan and current meal, once that is all combined, mix in the carrot and mix until incorporated.
Grease and line baking tray and then spread Mixture and place in oven for 35-40 minutes (you can also do these in small individual tins if you like for smaller loaves).
In stand mixer beat butter for around 2 minutes, then add sifted icing sugar and beat for further 5 minutes until fluffy, stop mixer and add melted (and cooled) white chocolate and remaining ingredients and beat for a further 3 minutes until fluffy.
Spread icing over cooled carrot cake and then sprinkle with crushed pecans or walnuts. Then wow your friends and family.