- 350 g carrots
- 60 g pecans
- 110 g wholemeal self-raising flour
- 110 g wholemeal plain flour
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp nutmeg
- 1 tsp bicarbonate of soda
- 240 ml vegetable oil
- 170 g soft brown sugar
- 4 medium eggs
- 2 tbsp golden syrup
- 200 g cream cheese
- 60 g unsalted butter - softened
- 60 g icing sugar - sifted
- 1 tsp vanilla essence
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Preheat the oven to 170°C/325°F/gas mark 3.
Grease a deep 28cm x 18cm baking tray.
Grate the carrots and chop the pecans.
Sieve together wholemeal self-raising flour and wholemeal plain flour with the cinnamon, ground ginger, nutmeg and bicarbonate of soda.
Whisk together the vegetable oil, soft brown sugar, eggs and golden syrup.
Add the wet ingredients to the dry ingredients and mix until smooth. Stir in the grated carrot and chopped pecans.
Tip the mixture into a greased lined tin and bake for 1 hour, or until firm and springy to the touch.
Leave to cool in the tin.
Combine the cream cheese, unsalted butter, icing sugar and vanilla essence in a bowl and beat until smooth.
Spread over the carrot cake tray bake and place in the fridge to chill for 30 minutes.
Remove from the fridge and cut into bite size chunks.