1 cup plain flour 1 cup raw sugar
1 teas bi-carb 1 cup chopped pecans
1 cup shredded coconut 4 eggs
1½ cups grated carrot ½ cup Greek yoghurt
1 teas vanilla paste 1 teas cinnamon
Sift flour, bi-carb and cinnamon into a bowl. Add coconut, carrot, pecans, sugar and mix well. In a separate bowl beat eggs, add in yoghurt and mix together and add to well in centre of dry ingredients. Mix well. Spread mixture into greased and lined 28 x 18cm lamington tin. Bake in moderate oven approximately 30-40 minutes or until cooked. Let stand in tin until cool.
Beat a packet of cream cheese, gradually adding in icing sugar to taste. Spread over cooled cake and sprinkle with pumpkin seeds and/or chopped pecans.