Heat the oven to 170C (150C fan) Gas Mark 3. Whisk together oil and caster sugar in a large mixing bowl for a few minutes until pale and frothy.
Whisk in the eggs one at the time.
Sift together the flour, baking powder, bicarbonate of soda and cinnamon
Gently fold the dry ingredients into the eggs and sugar.
Add the grated carrots. Reserve 5 pecan halves and finely chop the remainder. Fold the carrots, nuts and 11/2 tsp vanilla extract into the cake mixture.
Grease and line a deep 20cm (8 inch) round tin and spoon in the carrot cake mixture.
Bake for 1 hour, Insert a skewer. if it comes out clean, the cake is ready. Cook for 15 more minutes, if needed. Cool in tin for 10 mins, then turn out and cool on a wire rack.
To make the topping: put the butter, icing sugar and vanilla extract into a processor and whizz until combined. Add the cream cheese and blend until just combined.
Use a palette knife to spread the cream cheese frosting over the top and sides of the cake. Halve reserved pecan nuts and use to decorate the cake.
This is a lovely moist cake that's best served at room temperature.
Try adding the finely grated zest of 1 orange to the cream cheese frosting.
This is nice as a desert or just as a snack with a cup of tea or coffee.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.