For the topping, put the geranium
leaves, torn into small pieces, in a small bowl and mix with the icing
sugar. Leave in a warm place overnight for the sugar to take up the
For the cake, sift the flour,
bicarbonate of soda and spices together. Add the sugar, carrots,
sultanas, ginger and pecan nuts. Stir well, then add the oil and beaten
eggs. mix with an electric mixer for 5 minutes.
Preheat the oven to 180oC/350oF/Gas
4. Then grease a 23 x 12cm loaf tin, line the base with greaseproof
paper, and grease the paper. Pour the mixture into the tin and bake for
about 1 hour. Remove the cake from the oven, leave to stand for a few
minutes, and then cool on a wire rack.
Meanwhile, make the cream cheese
topping. Remove the pieces of geranium leaf from the icing sugar and
discard. Place the cream cheese, butter and lemon rind in a bowl. Using
an electric mixer, gradually add the icing sugar, beating well until
smooth. Spread over the top of the cooked cake.