Ashleigh’s Perfect Carrot Cake

INGREDIENTS

450 g

or 2 & 2/3 cups Peeled & finely grated carrots

2 tbsp

Peeled & grated root ginger

80 milliliters

or 1//3 cup Buttermilk

Large Eggs

1 tsp

Vanilla Essence

350 milliliters

or 1 & 1/2 cups vegetable Oil

420 g

or 2 cups Caster Sugar (fine sugar/ cake sugar)

80 g

Pecans (roasted & chopped.)

500 g

or 4 cups All Purpose Plain Flour

2 tsp

baking Powder

1 tsp

Salt

1 tsp

Bicarbonate of Soda

1 tsp

Ground cinnamon

1 tsp

Ground ginger

100 g

or 1/2 cup unsalted butter

600 g

or 5 cups powdered sugar

1 tbsp

Finely grated orange zest

250 g

or 8 oz packet full fat cream cheese