Carrot cake with cream cheese and pecans

120 ml olive oil

100 g sugar muskovado light

4 eggs

1 teaspoon vanilla

300 g grated carrots

225 g self-raising flour
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pinch of salt

1 teaspoon baking powder

1 teaspoon ground spices

1 teaspoon grated orange zest

For layers:

300 g cream (soft) cheese

2 tablespoons sugar

thin strips of orange zest

Several pecans

Preheat the oven to 180C. Circular shape for a cake with a diameter of 20 cm grease.

Olive oil, sugar, eggs and vanilla, mix in a large container, whisk well. Add the grated carrots and mix well. Sift the flour, salt, baking powder and spices, add the grated zest, mix everything carefully.

Spread the batter into the pan and bake for 1 hour 10 minutes, the dough should rise up and buy a golden brown color. Baked cake in the form of leave right at room temperature for 10 minutes, then remove it and leave until cool.

Beat the cream cheese with sugar for making layers. Cut the cake into two parts in half (horizontally). Spread half of the cream on the cake one, cover with the other. Spread the remaining cream on the cake on top, garnish with pecan nuts and strips of peel.

Before serving, soak the cake a couple of hours in the refrigerator.