Name: Carrot pecan cake
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Yield: 12
Ingredients: 2 cup self-raising flour; 1 teaspoon mixed spice; 1 teaspoon ground cinnamon; 2 cup grated carrot; 1 cup firmly packed brown sugar; 1 cup chopped pecans; 1 cup vegetable oil; 3 lightly beaten eggs; pecan halves, to decorate; Icing; 125 gram chopped cream cheese; 60 gram butter, chopped, at room temperature; 1 teaspoon vanilla essence; 1 cup icing sugar, sifted

Carrot pecan cake

Fluffy, golden carrot cake is swirled with crunchy pecans and topped with a sweet, creamy cream cheese frosting to create the most wonderful dessert suitable any time of the day.

Serves 12

Prep

1H 15M

Cook

15M

Total

1H 30M

Ingredients

2 cup self-raising flour

1 teaspoon mixed spice

1 teaspoon ground cinnamon

2 cup grated carrot

1 cup firmly packed brown sugar

1 cup chopped pecans

1 cup vegetable oil

3 lightly beaten eggs

pecan halves, to decorate

Icing

125 gram chopped cream cheese

60 gram butter, chopped, at room temperature

1 teaspoon vanilla essence

1 cup icing sugar, sifted

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line a 22cm square cake pan with baking paper.

2.Sift flour, mixed spice and cinnamon together into a large bowl. Add carrot, sugar, pecans, oil and eggs. Stir to combine.

3.Spoon into pan, smoothing surface. Bake 1 1/4 hours, until cooked when tested with a skewer. Cool in pan 10 minutes. Turn out onto a wire rack to cool completely.

4.To make icing: in a bowl, beat cream cheese, butter and vanilla together. Gradually beat in icing sugar until of a spreadable consistency. Spread over cold cake and decorate with extra pecans.