Bourbon-infused carrot cake decorated with wedding bunting

Bourbon-infused carrot cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus soaking the sultanas
  • Easy
  • 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

  • Vegetarian
Nutrition: Per serving (12)
NutrientUnit
kcal370
fat23g
saturates5g
carbs26g
sugars24g
fibre2g
protein11g
salt0.7g
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Ingredients

Dry ingredients

Wet ingredients

  • oil spray , for the tins
  • 3 eggs , plus 2 yolks
  • 180ml maple syrup
  • 200g can pineapple chunks , drained and chopped
  • 230g unsweetened apple purée (we used Biona)
  • 140g golden sultanas , soaked for half an hour in warm bourbon and drained
  • 125g carrots , peeled, finely grated and squeezed to minimise juice

For the icing

  • Choose from one of the icing recipes in the method

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

    Vegan icing
    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.

Goes well with

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    Rating: 2 out of 5.1 rating
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