Carrot Pecan Cake - cooking recipe

Ingredients

2 1/4 cups self-rising flour
1 tsp mixed spice, such as pumpkin pie spice
1 tsp ground cinnamon
2 cups grated carrot
1 cup firmly packed brown sugar
1 cup chopped pecans
1 cup vegetable oil
3 None eggs, lightly beaten
None None Pecan halves, to decorate
None None FOR THE ICING
4 oz cream cheese, at room temperature
1/4 cup (1/2 stick) butter, chopped, at room temperature
1 tsp vanilla extract
1 cup powdered sugar, sifted

Preparation

Preheat the oven to 350\u00b0F. Lightly grease and line a 9-inch square baking pan with parchment paper.
Sift flour, mixed spice and cinnamon into a large bowl. Add carrot, brown sugar, pecans, oil and eggs. Stir to combine. Spoon into prepared pan, smoothing the top.
Bake 1 1/4 hours, until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
For the icing, beat cream cheese, butter and vanilla in a large bowl with electric mixer until light and fluffy. Gradually beat in powdered sugar until of a spreadable consistency. Spread over cooled cake; garnish with pecan halves.