2 cups brown sugar1 cup oil 4 eggs¾ cup mashed pumpkin/banana/pineapple (I used pumpkin here and it goes unnoticed. Grated pineapple is really delicious also!) 2 cups grated carrots (4 large) 2 and ½ cups flour2 teaspoons baking powder 1 teaspoon bicarbonate of soda ¼ teaspoon salt1 teaspoon cinnamon powder1 teaspoon Robertsons mixed spice Large pinch saffron threadsLarge pinch Elachi (cardomom) powder1 cup chopped pecans, toasted- half in the cake and half for garnish
Mix together all the wet ingredients. Set aside. Whisk together all the dry ingredients in a large bowl.Combine altogether. Divide into two or three greased, lined (with baking paper) square or round pans (8/9 inch). Bake on 180°c until done. Frost with cream cheese frosting, recipe can be found in Ultimate Red Velvet Cupcakes recipe.Garnish generously with chopped pecans. For a Persian flair, we added saffron threads, pistachios, pomegranate rubies and some walnuts.