TO make the Pecan Brittle, place the pecans onto a lined baking tray and into a cold oven set to 200°C. Roast for 10 minutes exactly. Remove. Place nuts onto a Silpat mat. (See my store for the best one) Turn oven down to 160°C. Butter a large lasagne dish and set aside.
Place the sugar into a dry frying pan on a low to medium heat. Toss occasionally until the sugar is melted and golden. Do not stir until the sugar is liquid and even then, go gently. Over stirring will ruin the brittle. Pour over the nuts and allow to set. Break into pieces when ready to use.
To make the cake, place the carrots into TM bowl and grate 8 sec/speed 8.
Add all other cake ingredients except flour and blend 10 sec/speed 10.
Scrape down sides of bowl and lid and repeat.
Add flour and incorporate 22 sec/Interval.
Scrape cake mixture into prepared baking dish and bake 1 hour or until golden and fragrant. Skewer inserted will not really come out clean, it is more about pushing on the centre of the cake and it springing back. It needs to remain dense in the middle, yet cooked.
Cool cake completely before frosting.
Frosting; Place all ingredients into clean, dry TM bowl and blend 20 sec/speed 8. Scrape down sides and repeat if needed. Frosting should be light and spreadable with a palate knife. Spread onto cake and break up shards of the pecan brittle to decorate.