12/24/2021
Ingredients
250 ml vegetable oil, plus extra for greasing
4 large carrots
1 large lemon
100 g currants , or sultanas
100 g pecans
280 g plain flour
2 teaspoons baking powder
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground anise
¼ teaspoon ground nutmeg
4 tablespoons candied ginger in syrup
1 black tea bag
2 large free-range eggs
200 g caster sugar
200 g light brown sugar
30 g flaked coconut
BUTTERCREAM
200 g unsalted butter , (at room temperature)
200 g cream cheese
125 g icing sugar
Method
Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 20cm x 30cm traybake tin.
Peel and grate the carrots into a large bowl, then grate in the lemon zest. Mix in the currants, then roughly chop and add the pecans.
In another bowl, combine the flour, baking powder, all the spices and ½ a teaspoon of sea salt. Dice and add the ginger, then split open the tea bag, pour in the leaves, and mix well.
Whisk the eggs in a mixing jug, then mix in both sugars and the vegetable oil. Pour over the carrots, give it a good stir, then add the dry ingredients and mix until just combined.
Pour the batter into the pan and bake in the oven for 55 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 15 minutes, then remove from the tin and invert onto a wire rack to cool completely.
Meanwhile, for the buttercream, place the butter in the bowl of a free-standing mixer and beat for about 5 minutes, or until creamy.
Add the cream cheese and beat until just combined. Next, add the icing sugar and beat again until smooth – don't overmix it, or your icing will be runny! Chill in the fridge for at least 15 minutes, then spoon over the cake and spread out evenly.
Toast the coconut in a dry frying pan over a medium heat for 3 minutes, or until lightly golden, tossing occasionally. Scatter over the iced cake, then slice up and enjoy!
