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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.