Ingredients
Makes 1 loaf tin sized cake
- 140g plain flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Zest of ½ orange
- 125ml coconut oil
- 100g caster sugar
- 75g brown sugar
- 2 whole eggs
- 3 medium carrots, peeled and finely grated
- 25g walnuts, toasted and chopped
- 25g dates, chopped
Syrup:
- 200ml fresh orange juice
- 100ml brandy
- 100g brown sugar
Icing:
- 320g cream cheese
- 60g icing sugar
- Juice and zest of 1 lemon
Method
- Line a loaf tin with baking parchment and preheat the oven to 180c.
- In a mixing bowl, add the eggs, oil, caster and brown sugar, whisk until combined
- Now add the flour, baking powder, salt, spices and grated orange zest, stir until a wet batter is formed.
- Finish the batter by folding in the carrots, walnuts, dates and vanilla extract.
- Pour into the pre-lined loaf tin, and bake for 40 mins, check the cake is cooked through using a skewer that comes out clean.
- Place on a wire rack to cool.
- Place the orange juice, brandy and brown sugar in a pot and bring to a boil.
- Whisk the cream cheese, icing sugar and lemon until a smooth and thick icing is formed
- Once the cake has cooled, slice in half using a serrated knife, spoon some of the syrup over both slices.
- Spread a layer of the icing and then sandwich the cake back together. Using a piping bag and nozzle, decorate the top of the cake with the remaining icing. Garnish with carrot tops and walnuts.
- Slice and serve.
