Carrot cake

SERVES 8-10

50g (1¾oz) walnuts or pecans,

finely chopped (optional) 75g (2¾oz) soft brown sugar 125g (4½oz) caster sugar 125ml (4½fl oz) vegetable oil or

melted coconut oil

2 large free- range eggs

65g (2¼ oz) marmalade or

Greek yoghurt

1 tsp pure vanilla extract 150g (5½oz) carrots, grated

½ a wedge Port Salut (weighing about 75g (2¾oz)), trimmed and grated

50g (1¾oz) sultanas, soaked in hot water for 30 minutes (optional)

150g (5½oz) self- raising flour 1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp salt

½ tsp ground cinnamon

1 tsp ground ginger

½ tsp ground nutmeg

½ tsp ground coriander

For the frosting

80ml (3fl oz) double cream 200g (7oz) unsalted butter, at room temperature, diced into cubes

½ a wedge Port Salut (weighing about 75g (2¾oz)), trimmed and grated

120g (4oz) full-fat Laughing

Cow cheese

200g (7oz) icing sugar

½ tsp vanilla extract grated zest of ½ an orange

(optional) a pinch of salt

To decorate desiccated coconut, granola, dehydrated carrot powder or chopped nuts

Preheat the oven to 160°C/Gas Mark 2½. Grease and line a 23cm (9in) springform tin with baking paper.

Tip the chopped nuts onto a baking sheet and spread in a single layer. Toast in the oven for 7- 8 minutes until just toasted – watch closely as they can burn quickly. Remove from the oven and leave to cool. Increase the oven to 170°C/Gas Mark 3.

In a large bowl, whisk together the sugar, oil, eggs, marmalade and vanilla extract until combined and no lumps remain. Add the grated carrot, cheese, sultanas and the toasted nuts (if using).

In a separate large bowl, sieve together the flour, baking powder, bicarbonate of soda, salt and spices.

Pour the wet ingredients into the dry ingredients and, using a spatula or wooden spoon, fold together until just combined.

Spoon into the prepared tin and bake in the oven for 30- 35 minutes, or until well-risen and a skewer or toothpick inserted into the centre comes out clean (if not, bake a little longer, covering with foil if the cake is browning too quickly). Remove from the oven and leave to cool completely in the tin – the cake must be completely cool before decorating.

For the frosting, pour the cream into a small saucepan and, over a low heat, slowly bring to the boil. Add the Port Salut and stir until melted and smooth. Stir in the Laughing Cow cheese.

Remove from the heat and pass through a sieve into a large bowl. Set aside to cool to room temperature.

Once the creamy cheese mixture has cooled, add the diced butter and, using a stand mixer fitted with the paddle attachment, beat on mediumhigh speed for about 4 minutes, or until smooth (you could also use a handheld mixer fitted with a whisk).

Sift in the icing sugar followed by the vanilla extract, orange zest and a pinch of salt. Beat on low speed for about 1 minute to start to combine, before increasing to high speed and beating for 3 minutes until creamy and fully combined. It should be soft, but not runny. If it is too runny, cover and chill until thick enough to spread.

Ensure the cake is completely cool before decorating. Using a bread knife, carefully slice in half horizontally. Place 1 cake upside down onto a cake stand or flat serving plate. Spoon over the Port Salut icing and carefully spread in a smooth and even layer. Leave a slight border around the edge so that the frosting doesn’t overflow. Top with the second cake, followed by another layer of frosting - use a palette knife, or the back of a spoon, to smooth over.

Decorate with your choice of desiccated coconut, granola, dehydrated carrot powder or chopped nuts.

If using melted coconut oil, make sure all of the other cake batter ingredients are at room temperature. Otherwise, the melted coconut oil will begin to solidify before the batter goes into the oven.