Ingredients
Ingredients
- 125 g (4½ oz/1 cup) self-raising flour
- 125 g (4½ oz/1 cup) plain (all-purpose) flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon bicarbonate of soda (baking soda)
- 250 ml (9 fl oz/1 cup) oil
- 185 g (6½ oz/1 cup) soft brown sugar
- 4 eggs
- 175 g (6 oz/½ cup) golden syrup or dark corn syrup
- 390 g (13¾ oz/2½ cups) grated carrot
- 60 g (2¼ oz/½ cup) chopped pecans
- 1 quantity cream cheese icing
- ground nutmeg, extra to sprinkle
Method
1. Preheat the oven to 160°C (315°F/Gas 2–3). Grease a 23 cm (9 inch) round cake tin and line the base and side with baking paper.
2. Sift the flours, cinnamon, ginger, nutmeg and bicarbonate of soda into a large bowl and make a well in the centre.
3. Whisk together the oil, sugar, eggs and golden syrup until combined. Add this mixture to the well in the flour and gradually stir with a metal spoon until smooth. Stir in the carrot and nuts, then spoon into the tin and smooth the surface. Bake for 1½ hours, or until a skewer inserted into the centre of the cake comes out clean. Leave in the tin for 15–20 minutes, then turn out onto a wire rack to cool completely.
4. Spread the icing over the cake using a flat-bladed knife and sprinkle with nutmeg.
