Simnel-spiced carrot cake

8
1 hour 20 minutes

Ingredients

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

Method

1
In a small bowl, combine the sultanas, orange juice and zest and leave to steep for 1 hour
2
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
3
Sift the flour, baking powder, bicarbonate of soda, salt and spices into a medium bowl. Stir in the ground almonds and walnuts
4
In a separate bowl, whisk together the oil, sugar and eggs until pale and thick
5
Fold the dry ingredients into the wet, followed by carrots and soaked sultanas
6
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
7
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
8
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
9
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