Simnel-spiced carrot cake

1 hour 20 minutes


Simnel-spiced carrot cake

  • 50g of sultanas
  • 1/2 orange, zested and juiced
  • 150g of self-raising flour
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1 pinch of salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 pinch of ground cloves
  • 1 pinch of ground nutmeg
  • 50g of ground almonds
  • 50g of walnut halves, roughly chopped
  • 120ml of sunflower oil, plus extra for greasing
  • 135g of soft brown sugar, light
  • 2 large eggs
  • 225g of carrots, peeled and coarsely grated

Almond cream cheese frosting

  • 200g of mascarpone
  • 2 tbsp of icing sugar, sifted
  • 1/2 orange, zested
  • almond extract, a few drops
  • 2 tbsp of flaked almonds, toasted


In a small bowl, combine the sultanas, orange juice and zest and leave to steep for 1 hour
Preheat the oven 180°C/gas mark 4. Grease a 1kg loaf tin with sunflower oil and line the base and sides with baking parchment
Sift the flour, baking powder, bicarbonate of soda, salt and spices into a medium bowl. Stir in the ground almonds and walnuts
In a separate bowl, whisk together the oil, sugar and eggs until pale and thick
Fold the dry ingredients into the wet, followed by carrots and soaked sultanas
Scrape the mixture into your prepared loaf tin and bake for 1 hour or until golden and a skewer inserted in the middle comes out clean
Remove from the oven, run a knife round the edge of the cake then leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely
To make the icing, beat together the mascarpone, icing sugar and orange zest. Spread over the top of your cooled cake then sprinkle over the flaked almonds
Un-iced, the cake will keep in an airtight container for 4–5 days. Once iced, store at room temperature for 24 hours or transfer to an airtight container in the fridge