Bourbon-Infused Carrot Cake

• ground almond↗370g g
• coconut↗110g g

  pieces, finely shredded

• baking powder↗2 tsp tsp
• cinnamon↗2 tsp tsp
• ground ginger↗1 tsp tsp
• sea salt↗1 tsp tsp
• limes↗2

  zest

• oil spray

  for the pans

• eggs↗3

  plus 2 yolks

• maple syrup↗180ml ml
• pineapple chunks↗200g can g

  drained and chopped

• unsweetened apple puree↗230g g

  (we used Biona)

• golden raisins↗140g g

  soaked for half an hour in warm bourbon and drained

• carrot↗125g g

  peeled, finely grated and squeezed to minimize juice

• Choose one of the glaze recipes from the instructions

Step-by-step instructions

1. 1

   Prepare three 20 cm round cake pans, spraying oil on the sides and lining the bottoms.

2. 2

   Gently combine all dry and wet ingredients in a large bowl.

3. 3

   Divide the batter among the three pans.

4. 4

   Bake at 170 °C/150 °C with fan/gas 3 for 45 minutes.

5. 5

   Allow them to cool completely in the pans, then carefully remove. Squeeze the juice of one whole lime over the cakes to give a piquant lift, then stack everything into three beautiful layers, covering with glaze. Choose one of the two glaze options. Vegan glaze: blend 250 g cashews soaked in hot water for several hours, 240 g coconut cream, 70 g agave syrup, juice and zest of two limes and 1 tsp cinnamon. Whisk until smooth and homogeneous. Lime cream‑cheese glaze: beat 300 g cream cheese, 120 g powdered sugar, 75 g soft butter and the juice and zest of 2 limes.