Directions
Preparation:35min  ›  Cook:1hour  ›  Extra time:2hours marinating  ›  Ready in:3hours35min 

1. Cake: Preheat the oven to 170 degrees C. Grease two 23cm cake tins and line with baking paper.
2. In a bowl place the grated carrots and pecans. In a second bowl sieve in the flour, cinnamon, ginger, nutmeg and bicarb soda. In a third bowl whisk together the vegetable oil, sugar, eggs and golden syrup.
3. Add the flour mix to the liquids, then whisk again. Fold in bowl of carrots and pecans.
4. Divide the mixture evenly between the two prepared cake tins. This helps the mixture cook quicker.
5. Bake in the preheated oven for 1 hour or until a skewer inserted into the centre comes out clean. Remove from the oven and allow the cake to cool completely on a cooling rack before icing; about 2 hours.
6. Cream Cheese Icing: Soften the butter slightly. Combine all the ingredients in a bowl and whisk. If it looks too runny just put it in the fridge, don't be tempted to add more icing sugar as this will actually make it more runny.
7. To Decorate: Place the bottom cake layer onto a serving plate. Spread some icing on top and sandwich the two cakes together. Smooth the remaining icing all over the sides and top.
8. If you can manage it, use a nozzle and pipe some flowers or swirls on the top. Decorate with chocolate carrots (bought from the supermarket) or make your own carrots from orange and green fondant. Add on a message if you want to (mine was for Father's Day).