Super decadent, moist and delicious healthier Carrot Cake.
Preheat the oven to 175ÂșC. Grease a 18cm round mould.
Mix flour, baking powder, baking soda and cinnamon into a bowl.
In a large bowl, beat eggs and sugar until fluffy. Add the oil and vanilla and beat well.
Slowly incorporate dry mixture, carrots and pineapple.
Pour the batter into the prepared mould and bake around 40 minutes or until a cake tester inserted in the center comes out clean.
Cool completely on a rack before cutting into 3 layers.
Meanwhile make the frosting. Place softened butter with cream cheese into an electric mixer and beat on medium-high speed until smooth.
Reduce speed to slow and add the syrup and extract. Increase speed and continue to beat until light and fluffy, about 2 minutes.
To build the cake. Place one layer on a plate and spread 1/3 of the frosting making sure you go just to the edge. Repit this with the next layer finishing with the third layer of cake.
Top the last layer with enough frosting to give it a good cover. For the naked sides look, just spread a thin coat of frosting and scrape it off with a spatula.
To decorate the cake just sprinkle some cinnamon around the edges and top with some caramelized pecans*.
You can make caramelized pecans just by making caramel with some panela sugar, add the nuts, remove from the pan and let them set.