Caribbean Carrot Cake
Enjoy a taste of the Caribbean with this delicious cake bursting with fruit and flavour.
- Time 55 Mins
- Feeds 8 People
- Level Intermediate
CARIBBEAN CARROT CAKE
125G PURE SPREAD, MELTED
125G GLUTEN FREE FLOUR
2 TSP GLUTEN FREE BAKING POWDER
250G LIGHT MUSCOVADO SUGAR
2 TSP GROUND CINNAMON
2 MEDIUM EGGS
225G CARROTS, PEELED WEIGHT, COOKED & PUREED
2 TSPS MADAGASCAN VANILLA ESSENCE
50G WALNUTS, CHOPPED
50G DESICCATED COCONUT
100G CRUSHED PINEAPPLE IN JUICE, DRAINED
SOFT ICING AND FILLING
125G PURE SPREAD
325G ICING SUGAR
1 ORANGE, GRATED RIND & 2 TBSP JUICE
Preheat oven to 180°C/Gas Mark 4. Grease two 18cm loose-based tins with Pure spread and line the bases with baking parchment.
CARIBBEAN CARROT CAKE: Sift the flour, sugar, baking powder and cinnamon into a large bowl. Whisk egg and vanilla essence together. Add this and melted Pure spread to the dry mixture and beat well. Fold in the carrots, walnuts, coconut and pineapple. Divide batter between the two prepared tins. Bake for 35 minutes or until the edges have come away from the side.
Remove from the oven and leave the cakes to cool slightly in the tins, then turn out onto wire racks, remove the paper and let them go cold.
SOFT ICING: Beat the Pure spread and icing sugar together until soft and fluffy. Beat in orange zest and juice. If the icing appears to curdle just beat in a little more icing sugar. Sandwich the two cakes together with 1/2 the icing and use the remainder to decorate the top. Garnish with orange zest.