- 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 tips - use light cream cheese
- Temperature: 180 oC
- Baking time:
- Serves: 16