Carrot Cake with Cream Cheese Icing

Preheat the oven to 180°C/160°C fan oven/gas 4. Grease and line 2 x 18cm (7in) round cake tins.

Sift the flour, Baking Powder and mixed spice into a bowl. Stir in the sugar and 150g pecan nuts. Make a well in the centre. Gradually, using a wooden spoon or electric hand mixer, mix in the eggs and oil to form a smooth, thick cake batter. Finally stir in the grated carrot.

Divide the mixture equally between the cake tins, smooth the tops. Bake in the oven for about 50 minutes until firm to the touch, lightly golden and risen. Cool for 10 minutes in the tins then turn out on to a wire rack to cool completely. For the best flavour and texture, once cool, wrap and place in an airtight container overnight to serve the next day.

To decorate, stir the cream cheese style icing in the tub, and spread half of the Icing over one of the cakes. Place the other cake on top and spread the top with the remaining icing. Sprinkle the remaining chopped pecans around the edge of the cake and serve.