Carrot cake
Ingredients
- 250 mL (9fl oz) sunflower oil
- 225 g (8oz) light muscovado sugar
- 3 large eggs
- 225 g (8oz) self-raising flour
- Large pinch of salt
- 1⁄2 tsp each ground mixed spice, nutmeg and cinnamon
- 250 g (9oz) carrots, coarsely grated
- 50 g (2oz) butter, preferably unsalted, at room temperature
- 225 g pack full-fat cream cheese
- 25 g (1oz) golden icing sugar
- 1⁄2 tsp vanilla extract
- 8 pecan halves, roughly chopped
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