Decadent Carrot Cake Recipe

- Preheat the oven to 350F (175C). Butter 2 × 8" round cake pans and line their bottoms with circles of parchment paper.

- Using a mixer, whisk the eggs and sugar together until thick and pale yellow. Slowly add the oil in a steady stream while continuing to mix, followed by vanilla.

- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Next, fold the flour mixture into the egg mixture using a large spoon.

- Finally, stir in the carrots, pineapple, and toasted pecans until completely combined.

- Divide the batter equally between the two cake pans and smooth the surfaces.

- Bake for 40–45 minutes until risen and springy to the touch and a wooden stick inserted into their centers comes out clean. Leave to cool on a wire rack before unmolding. It would be ideal if you could make the cakes ahead and chill them in the refrigerator.

- Using a mixer, beat the butter until fluffy, creamy, and shiny, about 5 minutes at high speed. Stop the mixer, scrape down the sides and the beater, add the icing sugar, and beat for another 3–4 minutes.

- Beat the cream cheese with a wooden spoon or spatula until it has the same consistency as the butter icing, then mix the two together at a low speed.

- Unmold the cooled-down / chilled cakes. Place one on a serving plate.

- Using an icing spatula, spread a quarter of the icing onto the bottom cake. Put the second cake on top and gently press it down.

- Spread just enough icing to coat the top and sides of the cakes with a very thin layer, incorporating all the loose crumbs. Put the cake into the freezer for 10 minutes, or the fridge for 20–30 minutes, until the coat has set.

- Spread the remaining icing all over the top and sides in a smooth, even layer. Chill in the fridge until the icing is set – around 30 minutes.