Name: Bourbon-infused carrot cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -; 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 -; Choose from one of the icing recipes in the method -

Ingredients for - Bourbon-infused carrot cake

1. 370g ground almonds

2. 110g coconut chunks, blended until they look like breadcrumbs

3. 2 tsp baking powder

4. 2 tsp cinnamon

5. 1 tsp ground ginger

6. 1 tsp good quality sea salt

7. 2 limes , zested

8. oil spray , for the tins

9. 3 eggs , plus 2 yolks

10. 180ml maple syrup

11. 200g can pineapple chunks , drained and chopped

12. 230g unsweetened apple purée (we used Biona)

13. 140g golden sultanas , soaked for half an hour in warm bourbon and drained

14. 125g carrots , peeled, finely grated and squeezed to minimise juice

15. Choose from one of the icing recipes in the method

How to cook deliciously - Bourbon-infused carrot cake

1 . Stage

Prepare three 20cm cake tins by spraying the sides with oil and lining the bottoms.

2 . Stage

Gently mix all the dry and wet ingredients together in a large bowl.

3 . Stage

Divide the batter between the three tins.

4 . Stage

Bake at 170C/150C fan/gas 3 for 45 mins.

5 . Stage

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.