Carrot And Beetroot Cake With Cream Cheese Frosting

• 5 large eggs
• 1 5/16 cups sugar golden castor
• 1 5/16 cups oil
• 3/4 pound cake or sponge flour
• 2/3 tablespoon ground cinnamon
• 1 teaspoon mixed spice
• 1 teaspoon ground ginger
• 1 teaspoon bicarbonate of soda
• 2/3 tablespoon baking powder
• 1 teaspoon salt
• 2 1/8 cups grated carrot approximately 250 grams
• 1 1/8 cups carrots
• 1 cup pecan nuts chopped
• 1/2 cup sultanas
• 7 tablespoons butter at room temperature
• 2 1/8 cups whipped cream cheese
• 1 cup icing / confectioners sugar
• 1/2 cup chopped pecans or whole, for decoration

1. Preheat the oven to 180 degrees celcius or 160 with a fan; 350 Fahrenheit or Gas mark 4.
2. Whisk the eggs and sugar until light and fluffy, approximately 10 minutes. Add the oil in a steady stream and beat until blended.
3. Sift the dry ingredients together and toss in the nuts and sultanas, then fold in to the egg and sugar mixture.
4. Fold in the carrot and beetroot and pour into a greased tin. Take care not to over mix the batter.
5. Bake the cakes for 35 mins (small tins) or 45 mins (large), or until a tester comes out clean.
6. Also suitable for small cupcakes but reduce the baking time to 15-20 mins.
7. Cream cheese frosting: Mix the soft butter with the cream cheese until smooth and blended before sifting in the icing sugar. You can use either a spatula or whisk if you want it airier.
8. Spread the frosting on to the cooled cake and decorate with whole or chopped pecans.

eggs, sugar golden, oil, cake, ground cinnamon, mixed spice, ground ginger, bicarbonate of soda, baking powder, salt, carrot, carrots, nuts, sultanas, butter, whipped cream cheese, confectioners sugar, pecans

Taken from www.yummly.com/recipe/Carrot-And-Beetroot-Cake-With-Cream-Cheese-Frosting-1166981 (may not work)