Passion Cake

• unsalted butter, softened↗375 g
• light muscovado sugar↗225 g
• caster sugar↗175 g
• eggs↗4
• plain flour↗300 g
• bicarbonate of soda↗1 teaspoon
• baking powder↗1 teaspoon
• ground cinnamon↗1 teaspoon
• allspice1⁄2 teaspoon
• ginger↗1⁄2 teaspoon
• carrots, grated↗275 g
• walnuts, chopped↗100 g
• apple juice↗125 ml
• vanilla extract↗2 teaspoons
• apple, cored & grated↗1
• g cream cheese, room temperature↗250
• g unsalted butter, room tempreature↗10
• tablespoon orange juice↗1
• g icing sugar↗250
• g walnuts, chopped↗50
• orange, zest of↗1

Step-by-step instructions

1. 1

   Preheat the oven to 160c/gas3. Line the base of a springform 8in cake tin with greaseproof paper. With a electronic whisk cream together the butter both types of sugar until light & fluffy. Beat in the eggs one at a time until well combined.

2. 2

   Sift together all the dry ingredients & using a wooden spoon stir them into the creamed mixture.

3. 3

   In a seperate bowl, combine the carrot, apple & chopped nuts.Stir in the apple juice & vanilla extract, then fold the carrot mixture into the cake mixture.Spoon into the tin & bake in the center of the oven for 1 hour 35 minutes, or until deep golden brown & a stewer inserted into the cake comes out clean.

4. 4

   Meanwhile, to make the frosting , combine the cream cheese, unsalted butter & orange juice together with a wooden spoon. Gradually incorporate the icing sugar into the mixture, beating well until well combined.

5. 5

   Cool the cake on a wire rack, then remove from the tin. Place the cake on a serving plate. Using a palette knife, cover evenly with frosting & sprinkle over the chopped nuts & zest.