Step 1 – Preheat oven to 180°C.

• Grease and line a 20 cm square cake tin (or use a 20 cm ring tin, greased and floured).
  

Step 2 – Mix dry ingredients.

• In a bowl, whisk together flour, baking soda, and cinnamon.
  

Step 3 – add the extra Ingredients

• Stir in sugar, grated carrot, dried apple, and pecans.
  

Step 4 – Add Mix wet ingredients.

• In a separate bowl, beat together the oil and eggs.
  
• Pour into the dry mixture and stir until well combined.
  

Step 5 – Baking time

• Divide the batter evenly between the prepared pans.
  
• Bake for 45–50 minutes, or until a toothpick inserted in the centre comes out clean.
  

Step 7 – Cool and Frost

• Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
  
• Once cooled, frost with cream cheese frosting.
  

🧁 Cream Cheese Frosting Instructions

step1 -Beat the Cream Cheese & Butter

• In a large bowl, beat the cream cheese and butter together with an electric mixer until smooth and creamy (about 2–3 minutes).
  

step 2 -Add Vanilla and lemon

• Mix in the vanilla extract and lemon juice.
  

step 3 - Add the Icing Sugar Gradually

• Add the icing sugar 1 cup at a time, beating well between additions. Keep mixing until the frosting is fluffy and spreadable. Add more sugar if you like it thicker.
  
• If the frosting is too thick, add 1–2 teaspoons of milk. If too thin, add a bit more icing sugar.
  

Making Marzipan Carrots for fun!!!

• Split the block of marzipan in two one size being ⅓ and the other being ⅔
  
• Colour the ⅓ with Green food colour
  
• Colour the ⅔ with Orange food colour (Red and Yellow mixed)
  
• Cut a small piece of the Orange mix and roll in to a ball
  
• Roll into a cylinder pressing a little firm on one side to form a cone shape
  
• Take a small pea size piece of green marzipan roll
  
• Flatten curl and attached to your orange cone shape
  
• Get artistic add a little definition to the carrot with the back of a small knife
  
• Like so ........
  
• Repeat a few times so you have 24 for 24 portions
  
• Decorate your carrot cake
  
• Time to eat Yum!!!
  

💡 Tips:

• Check cake at 25 minutes incase your oven cooks faster

  Make sure your cake is completely cool before frosting.

  This recipe makes enough to fill and frost a two-layer 10-inch cake.

  Chef’s Tips

  Don’t overmix the batter

  Use oil for moisture, not butter

  Grate carrots finely for better texture Bake until just set — not dry