Name: Bourbon-infused carrot cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 8-10
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

Bourbon-infused carrot cake decorated with wedding bunting

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.