400gcarrotstrimmed and grated (Approx 2 large carrots)
100gpistachio kernelsroughly chopped
zest of 1 lime
300gplain flour
2tspbaking powder
2tspground cinnamon
½tspground ginger
4large eggs
275glight brown sugar
250mlsunflower oil
Cream Cheese Frosting
50gbutterat room temperature
250gcream cheesechilled
275gicing sugarsifted
Juice from ½ a lime
Instructions
Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line two x 20cm x 4cm sandwich tins. Alternatively, you can use a high sandwich tin pan and cut the dough crosswise in the middle after baking.
In a large bowl, mix the carrots, pistachios and lime zest and leave to the side.
Into another bowl, sift the flour, baking powder and spices into a bowl. Add the eggs, sugar and oil and whisk well. Fold the carrot mixture into the flour and egg mixture and mix well until just combined.
Divide the mixture evenly into the two sandwich tins and bake in the middle of the oven for 30 - 35 mins. Test with a skewer and once done, leave to rest for 10 minutes before removing from the tins.
Remove the cakes from the tins and leave until completely cool on a wire rack.
For the Cream Cheese Frosting, whisk the butter until light and fluffy. Add the cream cheese and whisk until well combined. Add the icing sugar and lime juice and whisk until well combined and nice and thick.
Add cream cheese frosting to the top of one cake and sandwich the remaining cake on top. Add more cream cheese to the top layer and a thin layer all around the sides.
Decorate (I made some pistachio praline which I then blitzed and sprinkled on the top).