Classic Carrot Cake with Pecan Praline

Prepare the pecan praline: Line a baking tray with parchment paper. In a small saucepan, combine 100g granulated sugar with 1 tbsp water. Bring to a boil, then simmer for 1-2 minutes until the sugar turns into a golden caramel. Stir in the pecans and a pinch of sea salt until the nuts are fully coated. Carefully spread the mixture onto the prepared tray and let it set for 10 minutes. Once hardened, set aside 12 whole pecans for decoration and crush the remaining praline into small shards.

Preheat your oven to 180°C (160°C fan/gas 4). Grease two 20cm round cake tins with vegetable oil and line the bases with baking parchment. In a large bowl or stand mixer, beat the softened butter and muscovado sugar for about 3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition.

Gently fold in the self-raising flour, rye (or spelt) flour, bicarbonate of soda, cinnamon, mixed spice, and a pinch of salt. Once combined, stir in the grated carrots, raisins, and half of the crushed pecan praline shards.

Divide the batter evenly between the two tins and smooth the tops with a spatula. Bake for 25-30 minutes until the sponges are springy to the touch and a skewer inserted into the center comes out clean. Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.