This is how it's made Cinnamon and Orange Carrot Cake

  1. Mix together all dry ingredients in a large mixing bowl.
  2. 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.
  3. Bake in preheated oven 180°C, 160°C fan, Gas 4 for 55-65 minutes.  Cool on a wire rack.
  4. 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 tips - use light cream cheese

  • Temperature: 180 oC
  • Baking time:
  • Serves: 16