Directions

Cake (same method for Original & Nut Free)

1. Preheat the oven to 180°C.

2. Melt the butter and allow it to cool slightly.

3. Beat the eggs in a large mixing bowl and slowly ad the melted butter whilst beating the eggs.

4. Add all of the dry ingredients (except the carrots) to the butter and eggs and fold in until thoroughly combined.

5. Add the grated carrot and mix well.

6. Line an 8" square / round tin with greaseproof baking paper and evenly spread the mix in the tin. Alternatively, divide the mix between silicone cupcake cases. If you're making the caramel icing, we recommend making cupcakes rather than one giant cake - otherwise some icing may crumble off when you cut the cake!

7. Place the cake in the oven for 25-30 minutes until firm. For cupcakes, bake for 10-15 minutes.

8. Once baked, remove the cake from the tin and allow to cool fully on a cooling rack before adding the frosting.

Cream Cheese Frosting

1. Mix the cream cheese, lemon juice and sweetener in a small bowl.

2. Once the cake has fully cooled, top with the frosting and place in the fridge for an hour to let the frosting set a little.

Caramel & Pecan Icing

1. Add the butter & water to a non-stick frying pan and heat gently until the butter melts.

2. Add the sweetener and bring to the boil, stirring occasionally. Allow this to bubble away to reduce into a golden syrup, but don't allow it to burn!

3. Turn the heat down and add the crushed pecans, stirring to coat them.

4. Allow the caramel to cool for a few minutes before drizzling on top of the cake. This will become a crunchy topping when fully cooled.