THE RECIPE
350G CARROT
4 EGGS
200G BROWN SUGAR
200G WHITE SUGAR
295ML OIL OF CHOICE (I USED VEGETABLE)
250G SELF RAISING FLOUR
VANILLA EXTRACT
100G PECANS
2 TSP CINNAMON
1/2 TSP SALT
2 TSP BAKING POWDER
65G DRIED FRUIT
180*C FOR ABOUT 45 MINS 2 X 8INCH ROUND TINS
TOPPING
125G SOFT CHEESE
140G ICING SUGAR
85ML DOUBLE CREAM
SPRINKLE OF PECANS
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