If you want the recipe for traditional cream cheese frosting, visit Maria and Rosie's blog.
1 1/2 cups self rising flour
1 cup dark brown sugar
2 cups shredded carrots
5 oz vegetable oil (I used corn oil)
1/2 tsp baking soda
1 tsp of cinnamon
1/4 tsp nutmeg
4 oz raisins
4 oz chopped pecans
Beat the eggs and combine the oil, sugar, carrots, raisins and pecans. Sift all the dry ingredients and mix with the wet ingredients.
Preheat the oven to 300 degree. Oil and line with parchment paper a 9 by 5 loaf tin. Pour the batter into it and smooth the top.
Bake for 40 – 50 minutes till a skewer inserted into the centre comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Frost with store bought raspberry cream cheese and your choice of sprinkles or in my case with M&Ms.