Ingredients
Icing
Method
1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line a 22cm square cake pan with baking paper.
2.Sift flour, mixed spice and cinnamon together into a large bowl. Add carrot, sugar, pecans, oil and eggs. Stir to combine.
3.Spoon into pan, smoothing surface. Bake 1 1/4 hours, until cooked when tested with a skewer. Cool in pan 10 minutes. Turn out onto a wire rack to cool completely.
4.To make icing: in a bowl, beat cream cheese, butter and vanilla together. Gradually beat in icing sugar until of a spreadable consistency. Spread over cold cake and decorate with extra pecans.
The cake is cooked when a skewer inserted into the centre comes out clean and dry. Cover cake loosely with foil if it’s over-browning.
Note