Carrot & Pecan Cake

• 150 g self-raising flour
• 150 g whole wheat self-rising flour
• 12 teaspoon bicarbonate of soda
• 2 teaspoons ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 500 g carrots, grated
• 30 g desiccated coconut
• 30 g pecan nuts
• 80 g sultanas
• 2 eggs
• 125 ml apple juice
• 250 ml skim milk
• 200 g reduced-fat cream cheese
• 3 tablespoons white sugar
• 2 teaspoons grated lemon zest

1. Preheat oven to 200C/400F/Gas 5.
2. Lightly grease and flour a deep 20cm (8in) tin.
3. Sift flours, bicarb, and spices into a large bowl.
4. Add carrot, coconut, nuts and sultanas.
5. Beat eggs, add apple juice.
6. Once well mixed, add milk; stir well to combine.
7. Add liquid to dry ingredients; stir well until well mixed.
8. Pour the batter into the prepared pan and bake for 40 - 45 minutes, or until golden and firm to touch.
9. Cool the cake in the tin for a few minutes, and then turn out onto a wire rack to cool completely.
10. For the topping, beat the ingredients together until smooth; spread over the cake.
11. Decorate with extra pecans and grated carrot if desired.

flour, whole wheat selfrising, bicarbonate of soda, ground cinnamon, nutmeg, coconut, nuts, sultanas, eggs, apple juice, milk, cream cheese, white sugar, lemon zest

Taken from www.food.com/recipe/carrot-pecan-cake-188161 (may not work)