Preparation time: 10 minutes
Cooking time: 45 minutes
200g (7 oz) self-raising wholemeal flour
115g (4 oz) plain flour
350g (12 oz) caster sugar
2 teaspoons ground cinnamon
2 teaspoons bicarbonate of soda
Zest of 1 orange
250g (9 oz) Stork, softened
3 large carrots, peeled and grated
4 eggs, medium
100g pack pecans
200g pack cream cheese
100g (3 ½ oz) Stork
350g (12 oz) icing sugar
1 level teaspoon ground cinnamon
2 dessertspoons orange juice
100g fresh raspberries
Mix together all dry ingredients in a large mixing bowl.
Mix in carrot and gradually beat in Stork and eggs. Reserve a few pecans for decoration and chop remainder. Stir into cake mix and pour into a greased and bottom lined 22cm (9-inch) deep cake tin.
Bake in preheated oven 180°C, 160°C fan, Gas 4 for 55-65 minutes. Cool on a wire rack.
Place topping ingredients in a bowl and mix well together. Spread over the cake and sprinkle with reserved pecans.
Using wholemeal flour adds a lovely nutty flavour to this quick and easy cake.
Healthy tip: use light cream cheese