Ingredients
- 230 g carrots
- unsalted butter
- 125 g pecan nuts
- 160 g plain flour
- 255 g light brown sugar
- 5 g bicarbonate of soda
- 6 g ground cinnamon
- 3 g ground nutmeg
- 3 g fine sea salt
- 90 g golden syrup
- 120 g medium eggs
- 225 g sunflower oil
- 5 g natural vanilla extract
- 190 g icing sugar
- 80 g unsalted butter
- 250 g cream cheese
- ½ vanilla pod
- fennel fronds
- 20 pecan nut halves
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