Prep 10minute(s)
Ready In 45minute(s)
Serves 0
Ingredients
- 1 1/2 tablespoonslemon juice
- 1 cupgrated apple
- 1 cupgrated carrot
- 1 teaspooncinnamon
- 1 teaspoonnutmeg
- 1/4 cupmilk
- 125gPHILADELPHIA Light Spreadable Cream Cheese
- 2 eggs
- 2 cupsself-raising flour
- 2 tablespoonsoil
- 250gicing sugar
- 25gbutter, softened
- 3/4 cupbrown sugar
- 75gpecans, chopped
Instructions
- Combine the sifted flour, cinnamon and nutmeg with pecans in a large bowl.
- Beat the Philly* and sugar until smooth, then beat in the eggs. Stir in the carrot, apple, milk and oil. Fold in the dry ingredients to combine.
- Pour mixture into a greased 20cm ring tin and bake at 180°C for 30-35 minutes or until golden. Allow to cool.
- Beat together the icing sugar, butter and lemon juice until smooth. Top the cooled cake with the lemon icing and serve.
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