This is no ordinary carrot cake recipe. Take it to the next level with desiccated coconut, pecans, orange and yooghurt.
Preheat oven 170°C.
Grease two 20cm round cake tins (20cm top x 20 cm base x 6.5 cm deep) and line with baking paper.
Whizz together sugar, syrup, oil, eggs and a hefty pinch salt.
Into the bowl sift flour (add any wheat husks remaining in the sieve), bicarbonate of soda and spice.
Stir gently to combine. Add all remaining cake ingredients, gently stir, and then divide mixture between the two tins.
Bake for 30 minutes.
While the cakes are in the oven make the syrup by stirring all three ingredients together in a bowl.
In a separate bowl whip the icing ingredients together until light and fluffy before refrigerating until needed.
When the cakes are done, brush with a little syrup over each piece.
Once cool, layer with icing, finishing with some on top.
Toast chopped pecan nuts in a fry pan and sprinkle on top.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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