This Caribbean carrot cake is a tasty variation of the classic cake but has lots more warming spices in it. It’s just as great with a cup of tea!
- For the cake:
- 125g/4oz spread, melted
- 125g/4oz gluten free flour
- 2 tsp gluten free baking powder
- 250g/9oz light muscovado sugar
- 2 tsp ground cinnamon
- 2 medium eggs
- 225g/ 8oz carrots, peeled weight, cooked and puréed
- 2 tsps Madagascan vanilla essence
- 50g/2oz Walnuts, chopped
- 50g/2oz Desiccated coconut
- 100g/3 ½ oz Crushed pineapple in juice, drained
- For the soft icing and filling:
- 125g/ 4oz Pure Organic or Sunflower spread
- 325g/11oz Icing sugar
- 1 Orange, grated rind and 30ml/2 tbsp juice
Preheat oven to 180°C/350°F/gas 4. Grease the tins with Pure and line the bases with baking parchment.
Sift the flour, sugar, baking powder and cinnamon into a large bowl. Whisk egg and vanilla essence together. Add this and melted Pure to the dry mixture and beat well. Fold in the carrots, walnuts, coconut and pineapple. Divide batter between the two prepared tins.
Bake for 35 minutes or until the edges have come away from the side.
Leave the cakes to cool slightly in the tins, then turn out onto wire racks, remove paper and let them go cold.
Beat Pure and icing sugar together until soft and fluffy. Beat in orange zest and juice. If the icing appears to curdle just beat in a little more icing sugar.
Sandwich the two cakes together with half the icing and use the remainder to decorate the top. Garnish with orange zest.