SPICY PUMPKIN CARROT CAKE

225 grams butter, softened
2 eggs
1 cup brown sugar, packed
1 1/4 cups white sugar
425 grams cooked pumpkin, pureed
1 cups plain flour
2 cups self raising flour
2 teaspoons bicarb soda
1 teaspoon salt
3 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 1/2 cups blitzed/grated carrot


preheat oven to 170 degrees C. grease and line bottom of springform tin.

sift together the flours, bicarb soda, salt, cinnamon, nutmeg and allspice. Set aside.

in a large bowl, cream together the butter, eggs, brown sugar and white sugar until light and fluffy.

beat in the pumpkin puree.

beat in the flour mixture.

stir in the carrot.

spoon mixture into tin and level top.

cook for 60 to 65 minutes or until a skewer comes out clean.

let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

ice.

ICING

3 cups icing sugar
1 tablespoon soft butter
1 teaspoon cinnamon
milk

mix the icing sugar, butter and cinnamon with enough milk to make a spreadable paste.