Carrot Cake

Instructions: CARROT CAKE:
Preheat the oven to 170° Celsius. Grease the 2 cake tins very well with spray and cook (to easily turn the cakes out- I find spraying a bit more helps the cakes not to stick and ease the turning process). Sift the flour, baking powder, bicarb of soda, cinnamon, all spice and salt together in a bowl. In a separate large jug, combine the eggs, sunflower oil, grated carrots, pineapple and syrup, and sugar together. Whisk it well. Add the egg and oil mix to the sifted dry ingredients, then add the chopped pecan nuts. Stir to combine and divide it equally into the 2 prepared cake tins. Bake for about 30-40 minutes until a skewer comes out clean. The baking time depends on the strength of your oven (This is just an estimate time, it could be ready quicker or take longer). Remove from the oven and leave a bit to cool. Then turn them out on a wire rack to cool. FROSTING:
Combine the SOFTENED butter and cream cheese and beat very well with an electric beater ( TIP: It is important to use softened butter and cream cheese. If it is too hard, quickly pop them into the microwave until just softened a bit. But be careful that if it is too long in the microwave the butter will melt and the cream cheese will split up. So make it a quick one!). Add the VERY WELL HEAPED DESSERT SPOONS of icing sugar, then add the vanilla essence. Beat further ( TIP: It is important to add enough icing sugar for the correct consistency. You don't want a too runny frosting, but not too stiff either. It must be easy to work with it when icing the cake with your spatula. Ice the cake with the frosting after cooled down properly. ASSEMBLING:
Place the cake on the cake stand, frost the top part and then the sides of the first layer, continue with the top of the second layer and last the top. Garnish the top with chopped pecan nuts (and the sides if you prefer). Garnish with lovely nasturtium flowers (yellow and orange) or lovely white roses or any other flowers to your liking .