Tipsy Carrot Cake

Ingredients

Cake Mix
  • 10.5oz-300g light brown soft sugar
  • 5.2oz-150g baking margarine (soft)
  • 3 medium eggs (free-range)
  • 10.5oz-300g wholemeal self-raising flour (sifted)
  • 3 teaspoons mixed spice
  • 5 fl oz-150ml sunflower oil
  • Zest of 1 large orange
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon cinnamon
  • 8.8oz-250g grated carrot (finely)
  • 2.8oz-80g desiccated coconut
  • 1.7oz-50g chopped hazelnuts
  • 3.5oz-100g sultanas
  • 6.7 fl oz-200ml bourbon
Bourbon Syrup
  • 3.5oz-100g dark brown soft sugar
  • 3 tablespoons bourbon from the sultana soak
  • Juice of 1 orange
Bourbon Buttercream
  • 1 tablespoon vanilla essence
  • 6.7 fl oz-200ml bourbon whiskey from the sultana soak (will need topping up with more whiskey to get back to 200ml)
  • 24.6oz-700g icing sugar (sifted)
  • 8.8oz-250g unsalted butter (room temp)
  • ½ tablespoon ground cinnamon
Decoration
  • Chopped hazelnuts

Method

  1. To start, pre-soak the sultanas in the 200ml of bourbon whiskey. Cover and leave for at least 24 hours
  2. When ready to make the cake pre-heat oven to 338˚f/170˚c regular oven or 302˚f /150˚c fan assisted oven. Grease two 20cm/8" round deep cake tins and set to one side
  3. In a large mixing bowl, cream together the dark brown sugar and baking margarine until combined. Add the sunflower oil and combine again
  4. Next, add the mixed spice, cinnamon and orange zest and mix again
  5. Add the eggs one at a time, mixing thoroughly after each addition
  6. Add the sieved flour and bicarbonate of soda and mix thoroughly
  7. Drain the soaking sultanas (keep the liquid- set to one side) and add them to the cake mix and stir through
  8. Finally add the coconut, hazelnuts and the carrot. Give everything one good last mix
  9. Spoon the mixture evenly between the two prepared cake tins. Place in the centre of the oven for 55 mins or until a skewer is inserted and it comes out clean
  10. Whilst the cakes are baking, make the syrup by mixing all 3 ingredients in a small saucepan over a medium heat. Bring to a gentle boil and stir continuously for 5 mins over a medium heat. Remove from the heat and set to one side until the cakes are ready
  11. When the cakes are first out of the oven, prick all over using a skewer and pour half the syrup over one cake and the other half of the syrup of the second cake. Allow the cakes to cool completely in their tins
  12. When the cakes are cool, remove from the tins and set one bottom side up on a plate
  13. Make the buttercream (which will be the filling and the topping) by combining the soft butter and icing sugar thoroughly until smooth. Add the bourbon, vanilla essence and cinnamon and combine again
  14. Place 1/3 of the buttercream on the upturned cake and spread out evenly. Add the second cake on top with the flat side facing down. Cover the top of the entire cake and the sides with the remaining buttercream. Top with chopped hazelnuts (the top and sides)
  15. Serve with a nice cup of tea! Enjoy!

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