Egg-Free And Dairy-Free Spicy Carrot, Honey And Pecan Cake — Belinda Jeffery

Ingredients

• Makes 1 medium-sized cake
• 1 cup (150g) plain flour
• 1 1/2 cups (240g) wholemeal plain flour
• 2 teaspoons bicarbonate of soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon mixed spice
• 1/4 teaspoon ground nutmeg
• 100g pecans, roasted and coarsely chopped
• 40g finely sliced glacé ginger
• 80g raisins
• about 600g carrots
• 1 cup (360g) honey
• Finely grated zest of 1 orange
• 90ml freshly-squeezed orange juice
• 2 teaspoons vanilla extract
• 1/4 cup (60ml) light olive oil
• 1/2 cup (125g) crushed pineapple in natural juice
• Honey and cream cheese icing (optional)
• 250g cream cheese
• 1/4 cup (90g) clear honey
• 1 teaspoon vanilla extract
• Toasted flaked coconut, to decorate