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Serves: 8 (22cm x 13cm loaf tin)
Preparation time: 20 minutes
Cooking time: 30 to 40 minutes
For the cake
To make the icing
75g pecan nuts2 carrots450g soft brown sugar250g vegetable oil4 eggs225g plain flour1½ tsp baking powder 1½ tsp bicarbonate of soda1 tsp ground allspice1 tsp ground cinnamon
For the icing
75g walnuts150g caster sugar200g cream cheese55g soft butter2 tsp vanilla extracts
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