Bourbon-infused carrot cake
- Preparation and cooking time
- Plus soaking the sultanas
- Serves 8-10
Try this delicious 'Anglo-American' cake, flavoured with whiskey and made with almonds, coconut, carrots, pineapple and apple – and without any flour or butter
For the icing
- Choose from one of the icing recipes in the method
- STEP 1
Prepare three 20cm cake tins by spraying the sides with oil and lining the bottoms.
- STEP 2
Gently mix all the dry and wet ingredients together in a large bowl.
- STEP 3
Divide the batter between the three tins.
- STEP 4
Bake at 170C/150C fan/gas 3 for 45 mins.
- STEP 5
Let them cool completely in the tins, then carefully remove. Squeeze the juice of one whole lime over the cakes to give them a zingy lift, then sandwich everything together in three glorious tiers with icing.
Choose from two icings
Blend 250g cashew nuts you’ve soaked in hot water for a few hours, 240g coconut cream, 70g agave syrup, the juice and zest of two limes, and 1 tsp cinnamon. Blitz until smooth and lovely.
Lime cream-cheese icing
Beat together 300g cream cheese, 120g icing sugar, 75g softened butter and the juice and zest of 2 limes.