- 1 cup of caster sugar
- 3 eggs
- 1½ cups flour
- 1 tsp baking powder
- ½ tsp bicarb
- ½ tsp salt
- 1 tsp mixed spice
- 1 tsp cinnamon
- ½ cup sunflower oil
- 2 cups of finely grated carrots
- 1 cup of finely chopped pecan nuts (Keep some to decorate.)
Beat the eggs and sugar well.
Add the dry ingredients and then the oil.
Fold in the carrots and nuts.
Butter and flour a spring form ring tin and pour in the mixture.
Bake at 160 C for 30 to 40 mins.
Allow to cool and then ice the cake.
- 125 g butter
- 2 cups of icing sugar
- Juice and rind of one orange
Beat the butter and sugar until light and fluffy.
Gradually mix in the orange juice and rind.
Decorate with orange slices and pecans.