Bourbon-infused carrot cake
- Preparation and cooking time
- Prep:
- Cook:
- Plus soaking the sultanas
- Easy
- Serves 8-10
Skip to ingredients
Ingredients
Dry ingredients
- 370g ground almonds
- 110g coconut chunks, blended until they look like breadcrumbs
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp good quality sea salt
- 2 limes, zested
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.
