Spiced Carrot Cake with Lemon Icing

• 1 cup Nuttelex Spread (melted & completely cooled)
• 2 cups + 2 tbsp sifted plain flour
• 1.5 tsp baking powder
• 1 tsp bi-carbonate of soda
• 0.75 cup brown sugar
• pinch of salt
• 1 tsp cinnamon (heaped)
• 1 tsp mixed spice (heaped)
• 1 cup shredded coconut soaked in boiling water for 10 minutes then drained
• 250 g pineapple pieces/chunks drained & pureed
• 0.75 cup pecans or walnuts roughly chopped
• 2 cups grated carrots (roughly 4 large carrots)
• 1 medium apple grated (or 1/2 cup apple sauce)
• 4 large eggs
• 1 tsp vanilla extract

Cake Topping

• 0.25 chopped pecans
• 2 tbsp sunflower seeds
• 2 tbsp pepita seeds
• optional sprinkle with dried edible rose petals

Lemon Icing

• 350 g Nuttelex Spread
• 2 cups sifted icing sugar
• 1 zest of medium lemon
• 1 tsp vanilla

1. Preheat oven to 160°C fan forced.
2. Line a 13" - 9" inches baking tray with baking paper.
3. In a large bowl add the first 12 ingredients and gently give them a mix with a large spoon.
4. In another bowl whisk together eggs, cooled Nuttelex & vanilla, then add to the primary bowl.
5. Gently fold everything to evenly incorporate.
6. Pour mixture into a prepared loaf pan.
7. Bake for 30-40 until a skewer comes out clean. Then let cake cool completely before the next steps.

Lemon Icing

1. Put all the ingredients in a large bowl and user a mixer to beat until light, fluffy & the sugar has dissolved somewhat into the Nuttelex.
2. When the cake has cooled completely cut in half lengthwise sandwich together with icing then cover with the rest of icing and top with chopped pecans, sunflower seed, pepitas and rose petals.