Carrot Cake with Crème Fraîche Frosting by Kirsten Tibballs

Cooking Directions

• To make the Carrot Cake, Prepare 3 x 180mm cake tins by lining the bases with baking paper and spraying the sides with oil.
• Preheat oven to 180˚C.
• Sieve the plain flour, cornflour, bi-carb soda, baking powder, spices and salt into a bowl and set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, whisk the eggs and sugar until light and creamy.
• While continuing to whisk, gradually add the oil in a slow, continuous drizzle.
• Switch the whisk to a paddle attachment and add the sieved dry ingredients and mix to combine.
• Remove the bowl from the stand mixer and fold through the grated carrot and pecans.
• Divide the mixture between the 3 prepared cake tins.
• Bake for 40-45 minutes.
• To make the Bulla Crème Fraîche Frosting, Cream the butter, icing sugar, brown sugar, cinnamon and vanilla bean paste until smooth and lump-free.
• Add a third of the Bulla Crème Fraîche and mix until combined.
• Add the remainder of the Bulla Crème Fraîche and mix until completely incorporated.
• Place frosting in the fridge to firm up slightly prior to assembling the cake.
• To assemble, Place the first carrot cake onto a serving plate. Use a third of the Bulla Crème Fraîche frosting to spread on top of the cake.
• Continue to layer the remaining cakes and frosting.
• Garnish the cake with the chopped pecans.