While you’re in lock-down – indulge!

Ingredients: For the Topping:

1 cup brown sugar, firmly packed ½ cup granulated sugar 1 tbsp ground cinnamon ½ tsp kosher salt 2 sticks unsalted butter, melted 2½ cups all-purpose flour 1 cup pecans

Ingredients: For the Cake
2½ cups all-purpose flour 2 tsp ground cinnamon 2 tsp ground ginger ½ tsp freshly grated nutmeg 2 tsp baking powder 1½ tsp kosher salt ¾ tsp baking soda 4 large eggs 1 cup granulated sugar ¾ cup dark brown sugar, firmly packed 2 tsp vanilla extract ¾ cup vegetable oil 1 cup buttermilk, room temperature 450g carrots, peeled and coarsely grated.

Make the topping: In a medium bowl, whisk the sugars, cinnamon and salt. Add melted butter and stir to combine. Add flour and pecans and stir until moist clumps form. Set aside.

Method – Make the Cake: Preheat oven to 350°.
Grease a 9″x13″ metal baking pan with cooking spray. Line with parchment leaving a 2-inch overhang on the long sides. Grease the parchment.
In a large bowl, whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda. In another large bowl, beat the eggs, granulated sugar, brown sugar and vanilla until thick and pale (about 3 minutes). Add the oil and beat until well combined. Add dry ingredients, alternating with buttermilk until combined.

Fold in the carrot and scrape into the prepared baking pan. Sprinkle the prepared topping evenly over the batter.
Bake until a toothpick inserted into the centre comes out clean (about 50 to 60 minutes).

Delicious! Happy Easter x