ROOIBOS AND PECAN CARROT CAKE WITH CREAM CHEESE ICING

MAKES 1 MEDIUM CAKE PREPARATION: 20 MINUTES BAKING: 35-40 MINUTES

CAKE

➧ 125ml (½c) sugar

➧ 100ml oil

➧ 2 eggs, beaten

➧ 60ml (¼c) strong rooibos tea, cooled

➧ 5ml (1t) vanilla essence

➧ 250ml (1c) cake flour

➧ 2,5ml (½t) each baking powder and bicarbonate of soda

➧ 2,5ml (½t) each ground cinnamon and mixed spices

➧ a pinch of salt

➧ 250ml (1c) grated carrot

➧ 100g pecan nuts, roughly chopped

ICING

➧ 125g cream cheese

➧ 60ml (¼c) icing sugar, sifted

➧ 5ml (1t) lemon juice

TO FINISH

➧ extra chopped pecan nuts

➧ grated orange zest

Line an air fryer or silicone cake mould (which fits in the air fryer) with baking paper and grease with nonstick spray. Preheat the air fryer for 2-3 minutes to 170°C.

1 Cake Mix the sugar, oil and eggs until well combined.

2 Mix in the rooibos tea and vanilla essence.

3 Add the flour, baking powder, cinnamon, bicarb, mixed spices and salt and mix well.

4 Mix in the grated carrot and pecan nuts and transfer to the prepared cake mould.

5 Bake for 30-35 minutes in heated air fryer until cooked through. Remove from the air fryer and leave to cool in the mould for 5 minutes. Carefully transfer the cake to a wire rack and leave to cool completely.

6 Icing Mix the cream cheese, icing sugar and lemon juice until well combined.

7 Slice the cake in half horizontally. Spread half the icing on the bottom half of the cake, then put the other half on top. Spread the rest of the icing over the top of the cake.

8 To finish Decorate the cake with the pecan nuts and orange zest.