Carrot Pecan Cake

• 2 1/4 cups self-rising flour
• 1 tsp mixed spice, such as pumpkin pie spice
• 1 tsp ground cinnamon
• 2 cups grated carrot
• 1 cup firmly packed brown sugar
• 1 cup chopped pecans
• 1 cup vegetable oil
• 3 None eggs, lightly beaten
• None None Pecan halves, to decorate
• None None FOR THE ICING
• 4 oz cream cheese, at room temperature
• 1/4 cup (1/2 stick) butter, chopped, at room temperature
• 1 tsp vanilla extract
• 1 cup powdered sugar, sifted

1. Preheat the oven to 350u0b0F. Lightly grease and line a 9-inch square baking pan with parchment paper.
2. Sift flour, mixed spice and cinnamon into a large bowl. Add carrot, brown sugar, pecans, oil and eggs. Stir to combine. Spoon into prepared pan, smoothing the top.
3. Bake 1 1/4 hours, until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
4. For the icing, beat cream cheese, butter and vanilla in a large bowl with electric mixer until light and fluffy. Gradually beat in powdered sugar until of a spreadable consistency. Spread over cooled cake; garnish with pecan halves.

flour, mixed spice, ground cinnamon, grated carrot, brown sugar, pecans, vegetable oil, eggs, halves, icing, cream cheese, butter, vanilla, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/33847 (may not work)