Ingredients
FOR THE CAKE:
1 whole Carrot, Medium Sized
1 stick Butter
1/2 cups Brown Sugar
1/2 teaspoons Vanilla Essence
1 whole Egg
1 cup Plain Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1 teaspoon Cinnamon
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Heat oven to 350°F (180°C). Line a 13x5" loaf tin (30 x 14 cm) with baking paper. Peel and grate the carrot using a fine grater. Cream the butter and sugar together until pale. Add in the vanilla essence and egg and combine well. Mix in the dry ingredients, and then add the carrot and oats. Spread into the loaf tin and bake for 20-25 minutes until the middle springs back when touched. Make the icing while the cake is cooling. Beat the cream cheese, sugar and vanilla essence together until well-combined. When the cake is fully cooled, spread the mixture thickly over the top and decorate with the pecans. Finally, lick the remaining icing off the spoon!
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Milled whole oats — pancakes, muffins, cookies, porridge bread
Premium bread machine — dual kneading blades, rectangular loaf