Created by ImPat on July 4, 2018
Step 1: Preheat oven to 180C/160C fan forced.
Step 2: Grease and line the base of 22cm (base measurement) round cake pan.
Step 3: Combine flour, sugar, cinnamon, nutmeg, salt and pecans in a large bowl and stir in carrot and zest and make a well at the centre.
Step 4: Whisk oil, eggs and sour cream in a jug and pour into the flour mixture, mix well to combine and then pour mixture into prepared pan and level surface.
Step 5: Bake for 1 hour 40 minutes or until a skewer inserted at cente comes our clean.
Step 6: Stand cake in pan for 10 minutes and then turn out onto a wire rack to cool completely.
Step 7: Spread three-quarters of the vanilla cram icing over the top and side of cooled cake.
Step 8: Spoon remaining icing into a piping bag fitted with a 1cm plain nozzle and pipe around the edge of cake and decorate with marzipan carrots, if using.
Step 9: VANILLA CREAM ICING - Using an electric mixer, beat cream cheese, butter and essence in a bowl until smooth. Gradually add the icing sugar beating constantly, until pale and creamy.