INGREDIENTS
180g Clover butter
1 cup brown sugar
3 large eggs
2 cups self-raising flour
1 teaspoon bicarb
1 ½ teaspoon ground cinnamon
1 cup Clover fresh milk
2 ½ cups (625ml) grated carrots
½ cup chopped pecans/walnuts
Icing:
250g Clover salted butter, softened
2 cups icing sugar, sifted
1 teaspoon vanilla extract
Chopped pecan nuts for garnish
Method
Preheat the oven to 180°C.
In a large mixing bowl, cream the butter and sugar until well combined.
Add eggs one at a time, beating well after each addition.
Sift together the flour, bicarb and cinnamon.
Fold into the butter mixture alternating with the milk (start and end with the dry ingredients).
Fold in the carrots and pecan nuts until well combined.
Pour the batter two lined 20cm tins and bake for 40 minutes.
Cool completely before icing.
Icing:
In a mixing bowl beat the butter until soft, add milk and mix until well until combined.
Add the icing sugar and vanilla extract and beat until smooth.
Ice the cake as desired.
Keep in the fridge until ready to serve.