Eggless Carrot Cake

This is the first thing I learnt to bake, but the original recipe got lost along the way as different spices were added. My mum was my spice taste tester in this beauty.
It was also the first time I attempted to cut a round cake and not thinking at the time I cut the cake into 6 pieces, massive slices but fast forward to now, I get way way more than 6 slices.
Ingredients:
This makes one round cake, so I repeated the recipe again to make a double layer cake.
1 ¼ cup cake flour.
1 cup plain yoghurt.
1 cup grated carrots.
2 tbsp + ¼ cup cooking oil.
1 tsp baking powder.
½ tsp bicarbonate of soda.
1 tsp cinnamon powder.
½ tsp mixed spice.
1tsp vanilla essence.
Pinch of salt.
1 cup castor sugar.
½ chopped pecan nuts.
Method:
In a bowl, sift together the cake flour, baking powder, bicarbonate of soda, salt, cinnamon powder and mixed spice.
Mix well and set aside.
In another bowl, mix the yoghurt, oil, vanilla essence and sugar, till all the sugar has been dissolved.
Add the flour mixture a little bit at a time into the yoghurt mixture.
Mix well, ensuring that there are no lumps.
Fold in the grated carrots and the nuts.
Pour into a greased 20cm round baking tin.
Bake in a preheated oven at 180C degrees for 20 – 25 minutes or until the cake tester comes out clean.
Allow to cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
Ingredients for the icing:
100g icing sugar.
250g plain cream cheese.
100g margarine.
1 tsp vanilla essence.
Method:
To make the frosting, blend everything together till well combined.
Sandwich the two layers of cake together and using the remaining icing, ice the entire cake and decorate with nuts.
Pop into the fridge to set for 30 minutes and serve.
Prepared, tried and tested by: Bobby Swanson‎ 
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