Easy carrot and pecan cake





1 cup (200g) lightly-packed brown sugar

2 Tbsp maple syrup

2 eggs

1 tsp natural vanilla extract

1 tsp ground nutmeg

¼ cup + 2 Tbsp (100g) unsalted butter, melted

¼ + 2 Tbsp (100ml) cup milk

1 cup / 250gm finely grated carrot (approx.

4 medium carrots)

1½ cups (225g) self-raising flour

¼ cup pecans, toasted and chopped

vanilla frosting, candy carrots and pecans,
to decorate


1. Combine the brown sugar, maple syrup, eggs, vanilla and nutmeg in a bowl, then whisk until smooth. Add the butter and milk then whisk again. Fold in the carrots, then add the flour and beat until smooth. Mix in the pecans.

2. Spoon into a well-oiled Décor® Microsafe™ 22cm/8.6″ Cake Tray. Microwave on full power for 6 minutes. Stand for 10 minutes, then invert to turn out. Decorate with vanilla frosting, candy carrots and pecans.

Tip: To make a tiered cake, repeat step one and two to make a second cake, then stack the cakes together