+For cake
°300 g grated carrots about 6 carrots
°150g sugar
°150g brown sugar
°250g of flour
°2 teaspoon baking soda
°0.5 teaspoon of salt
°1 teaspoon of cinnamon
°150ml sunflower oil
°4 eggs
°100g pecans (+ a few for garnish)
°50g raisins
+For the icing
°150g cream cheese (Philadelphia)
°50g icing sugar
°1 teaspoon vanilla powder


Grate carrots
Beat eggs to an omelette and adding oil and then carrots. Blend.
Mix all the other ingredients together in another container.
Add the solid ingredients to the liquid ingredients without over mixing.
Butter and flour a round mold 26 cm in diameter and preheat your oven to 180°C
Pour the mixture into the mold and cook for 45 minutes to 1 hour. Test for doneness with a wooden skewer. The cake is cooked when the tip comes out dry.
When cake is baked & cooled, prepared frosting by mixing the 3 ingredients together then cover the cake with the frosting. Decorate with the remaining pecans.

Enjoy !