Carrot cake with Pistachio and soft cheese topping

• 110 g Walnut, toasted and coarsely chopped
• 50 g Pistachio, toasted and coarsely chopped
• 340 g raw Carrots, finely grated
• 280 g Flour
• 1 tsp Baking Soda
• 1 1/2 tsp Baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground Cinnamon
• 4 large Eggs
• 300 g granulated White Sugar
• 240 ml Sunflower oil
• 2 tsp Vanilla extract

Cream Cheese Topping:

• 57 g unsalted Butter, room temperature
• 227 g cream Cheese, room temperature
• 230 g icing Sugar
• 1 tsp Vanilla extract
• 1 Lemon, zest

• Preheat oven to180 C/ Gas mark 4.
• Butter two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
• Toast walnuts and pistachio for about 5 minutes or until fragrant. Let cool and then chop coarsely.
• Peel and finely grate the carrots. Set aside.
• In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
• Beat the eggs until frothy (about 1 minute) in a large bowl. Gradually add the sugar and beat until the batter is thick and light about 3 - 4 minutes.
• Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts.
• Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the centre comes out clean.
• Remove from oven and let cool. After about 5 -10 minutes, remove the pans and parchment paper, and then cool completely before adding the topping.
• Place one cake, top side down, onto your serving plate. Spread with about a third of the topping. Gently place the other cake, top of cake facing up, onto the frosting, and spread the rest of the topping over the top of the cake.
• Garnish with toasted nuts or toasted coconut.
  

Soft Cheese Topping:

• Beat the cream cheese and butter,slowly until very smooth with no lumps.
• Gradually add the sifted powdered sugar and beat, gentely again until fully incorporated and smooth.
• Beat in the vanilla extract, and lemon zest.
• Serve with tea or coffe for afternoon tea.