Carrot & Pecan Cake

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• 150 g self-raising flour
• 150 g whole wheat self-rising flour
• 1/2 teaspoon bicarbonate of soda
• 2 teaspoons ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 500 g carrots, grated
• 30 g desiccated coconut
• 30 g pecan nuts
• 80 g sultanas
• 2 eggs
• 125 ml apple juice
• 250 ml skim milk
• 200 g reduced-fat cream cheese
• 3 tablespoons sugar
• 2 teaspoons grated lemon zest

Recipe

• 1 preheat oven to 200°c/400°f/gas 5.
• 2 lightly grease and flour a deep 20cm (8in) tin.
• 3 sift flours, bicarb, and spices into a large bowl. add carrot, coconut, nuts and sultanas. beat eggs, add apple juice. once well mixed, add milk; stir well to combine.
• 4 add liquid to dry ingredients; stir well until well mixed. pour the batter into the prepared pan and bake for 40 - 45 minutes, or until golden and firm to touch.
• 5 cool the cake in the tin for a few minutes, and then turn out onto a wire rack to cool completely.
• 6 for the topping, beat the ingredients together until smooth; spread over the cake. decorate with extra pecans and grated carrot if desired.