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  • 100g pecans
  • 2 large eggs
  • 140g coconut oil
  • 125g maple syrup
  • 175g carrots, grated
  • 100g sultanas
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 150g self raising flour
  • 1 tsp baking powder


  • 50g unsalted butter, softened
  • 100g icing sugar
  • 1 tsp milk


Preheat the oven to 160C Fan

Line a 23cm square loose bottom cake tin with non stick baking pepper.

Put the nuts into a food processor and whiz until you have finely chopped nuts.

Whisk the eggs, oil and maple syrup together in a bowl.

Measure the flour, baking powder, half of the pecan nuts, cinnamon, mixed spice, sultanas and carrots into a bowl.

Add the wet ingredients to the dry ingredients . Whisk using a hand whisk until light and fluffy.

Spoon into the tin and level the top. Bake for 40 to 45 minutes until lightly golden and shrinking away from the sides of the tin. Leave to cool completely.


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