Ingredients:
Carrot cake:
250 ml cake flour
5 ml bicarbonate of soda
5 ml cinnamon
2.5 ml mixed spice
125 ml soft brown sugar
tightly packed
250 ml carrot(s), finely grated
250 ml apple(s), finely grated
125 ml pecan nuts, chopped
125 ml canola oil
1 extra large egg(s)
2.5 ml vanilla essence
Topping:
500 g LANCEWOOD® Full Fat Plain Cream Cheese or LANCEWOOD® Medium Fat Plain Cream Cheese, room temperature
385 g caramel treat
15 ml gelatine
30 ml cold water
To finish:
60 ml coconut flakes
50 g pecan nuts, coarsely chopped
