Carrot cake with honey frosting

Name: Carrot cake with honey frosting
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Ingredients: 650 g pack Duchy Organic Carrots; 250 g butter, melted, plus extra for greasing; 350 g coconut sugar; 3 medium free range eggs; 225 g self-raising flour; 2 tsp ground cinnamon; 2 tsp ground ginger; 100 g walnuts, chopped; 100 g sultanas; 1 orange, scrubbed, zest

A classic carrot cake with little honey-sweetened cream cheese twist to the frosting. Lovely with a cup of Earl Grey.

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Vegetarian

Serves12
CourseCake
Prepare20 mins
Cook40 mins
Total time1 hr
Pluscooling

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½ x 650g pack Duchy Organic Carrots
250g butter, melted, plus extra for greasing
350g coconut sugar
3 medium free range eggs
225g self-raising flour
2 tsp ground cinnamon
2 tsp ground ginger
100g walnuts, chopped
100g sultanas
1 orange, scrubbed, zest

For the frosting

100g butter, at room temperature
4 tbsp clear honey, plus 1 tbsp, to serve
250g pack full fat soft cheese

Preheat the oven to 180ºC, gas mark 4. Grease 2 x 20cm round sandwich tins. Line the sides and bases with baking parchment, leaving 1-2cm parchment standing proud of each tin
Scrub the carrots, then coarsely grate. In a large bowl, whisk together the melted butter, coconut sugar and eggs until smooth and combined. Add the flour, spices and a large pinch of salt, then gently stir together. Set aside a small handful of walnuts to decorate, then stir in the rest with the sultanas, orange zest and reserved carrots, until mixed.
Divide the batter equally between the prepared tins. Bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes, then remove and cool completely on a wire rack.
To make the frosting, beat the butter and 4 tbsp honey in a large bowl until pale. Whisk in the soft cheese until smooth and blended, but take care to not overmix as it can slacken the mixture (see tip).
Remove the baking parchment, then place 1 sponge on a serving plate. Spread with half the frosting, then gently place the second cake on top. Swirl the remaining frosting over the top, then decorate with the reserved walnuts. Drizzle the top with 1 tbsp honey just before serving.

Cook’s tip

For a frosting that’s silky smooth, use room temperature butter and soft cheese that’s straight from the fridge. If there’s any liquid on the surface of the cheese, tip it out before using. As soon as the mixture is well blended (no longer looking separated or curdled) stop beating.

Typical values per serving when made using specific products in recipe