Makes 1 cake
3 Eggs
115 g Caster sugar
55 g Butter; softened
70 ml Light vegetable oil
115 g Wholemeal flour
115 g Plain flour
1 ts Baking soda
2 ts Mixed spice
1/2 ts Cinnamon
200 g Carrots; grated
115 g Sultanas
55 g Desiccated coconut
55 g Pecan nuts; finely chopped
1 Dsp pineapple; crushed
1 Orange; rind of
TOPPING
55 g Butter; softened
1 225 gram ful fat soft cheese
-or marscapone
85 g Icing sugar; sifted
Few drops of vanilla essence
55 g Pecan nuts; up to 85
1/2 Orange; rind of
Preheat oven to 180C/350F/gas 4. Whisk the eggs and caster sugar
together in a bowl until light and fluffy. Fold in the butter and oil
and mix together lightly.
In a separate bowl mix together the flours, baking soda, spice,
carrots, sultanas, coconut, pecans, pineapple and orange rind. Add
the egg mixture and mix well then transfer to a lined 900g loaf tin.
Bake in the oven for 1 to 11/4 hours, until well risen and firm to
the touch.
To make the icing, blend the butter and cream cheese together until
smooth. Add the icing sugar, vanilla and nuts and mix well. Spread
the icing on top of the cake and decorate with whole pecan nuts and
orange rind.
Yields
1 servings