INGREDIENTS
1 cup
Carrot
1 cup
Pineapple
1 cup
Pumpkin
3
Eggs
1/2 tsp
Allspice, ground
2 tsp
Baking powder
2 tsp
Baking soda
2 cups
Caster or superfine sugar
3 tsp
Cinnamon, ground
6 cups
Icing sugar
1 1/2 tsp
Nutmeg, ground
1 3/4 cups
Plain flour
1 tsp
Salt
175 milliliters
Oil
1 cup
Pecans, toasted
120 g
Butter
200 milliliters
Buttermilk
240 g
Cream cheese
75 g
Fondant, orange
25 g
Fondant, green