ARS OF THE CAKE
180ml sunflower oil
125g Tate & Lyle light muscovado sugar
3 large eggs
1 tsp vanilla essence
225g peeled and trimmed carrots (finely grated) 100g walnut pieces
175g plain flour
1.5 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
180g soft cream cheese
50g icing sugar
Grease and line the base of a 2cm deep, round cake tin. 2 Set aside a tablespoon of the walnuts and chop the rest.
Place the oil, muscovado sugar and eggs into a large bowl and beat until thick and creamy.
Add the vanilla essence then stir in the chopped walnuts and carrots. Sift the dry ingredients together then fold into the cake mixture. Turn into the prepared tin and bake for 50 minutes. Test with a skewer which should come out clean.
Remove from the oven, cool in the tin 10 minutes then turn on to a wire rack to cool.
For the topping put the cream cheese and icing sugar into a bowl and beat together until smooth and creamy. Spread over the top of the cake and scatter over the reserved walnuts, chopping them into small pieces if preferred. Grease a 20-25cm baking dish. Melt the butter in a saucepan. Remove from the heat and gently stir through half the chocolate until melted.
In a mixing bowl, whisk the eggs and sugar until they become pale and thick. Pour in the chocolate mixture, then sift in the flour. Add the remaining chocolate and using a spatula, fold the mixture together until it is evenly combined. Pour into the prepared dish.
Bake for 20 minutes. When cooked, the pudding should be slightly firm around the sides but the centre should still be wobbly.