Summary

This cake is moist and has a very rich flavour. Your friends and family will love it !

I prefer to use a food mixer for mixing the ingredients.

Don't be put off by the long list of ingredients. This cake is relatively simple to bake and tastes extra special.

I've used rapeseed oil in this recipe but other vegetable oils can be used (but I wouldn't recommend olive oil).

The walnuts and coconut for the filling need to be finely chopped. You can buy ready chopped walnuts and dessicated coconut if you find it more convenient.

 

Method

1. Pour the brandy over the sultanas and leave to soak.
   
   
2. Peel and grate the carrots. Zest the lemon and add to the carrots and mix together.
   
   
3. Chop the walnuts and coconut flakes. (Ready chopped walnuts and dessicated coconut could be used as an alternative).
   
   
4. Measure out the flour and add the mixed spices, cinnamon, bicarbonate of soda and salt, and mix thoroughly. Sieve to remove all lumps.
   
   
5. In a mixer, mix the eggs and sugar at a medium speed for 5 minutes and until smooth. Reduce the speed and slowly pour in the oil. Turn the speed up to medium and mix for a further two minutes until the mix is smooth and fluffy.
   
   
6. Add the carrots, lemon zest, sultanas and brandy to the batter. Mix for a short while at a low speed.
   
   
7. Add the chopped walnuts and coconut to the dry flour mix, and mix together with a dry spoon, and then transfer everything to the batter mix. Mix all the ingredients together using the lowest speed setting.
   
   
8. Lightly grease a 23cm (9 inch) cake tin with the butter. Line the bottom with non-stick baking parchment. Pour the batter mix into the centre of the tin and spread outwards to the sides until even and leaving a smooth top.
   
   
9. Place the tin in the centre of a pre-heated oven (160 degrees centigrade). After fifty minutes, check the cake is cooked by inserting a clean skewer into the middle of the cake – it should come out clean.
   
   
10. When cooked place the tin on a cooling rack. The cake can be removed from the tin after about 15 minutes and allowed to cool completely.
    
    Frosting
    
    
11. (The cream cheese should be removed from the fridge about 30 minutes before required to reach room temperature).
    
    
12. To make the frosting, whisk the cheese until soft and smooth. Add the double cream and mix well. Finally, add the icing sugar and lemon juice and mix well.
    
    
13. Once the cake has completely cooled, apply the frosting to the top using a spatula. Spread from the centre out towards the sides, until neat and even. Add walnuts cut in half for decoration.