Carrot cake

Ingredients

• 300 g flour
• 250 g sugar
• 2 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• ½ tsp quatre-épices
• 150 g sunflower oil
• 100 g butter, melted
• 3 eggs
• 80 g walnuts
• 300 g carrots, shredded
• 300 g apples, shredded
• 40 g fresh coconut, shredded
• 450 g Philadelphia
• 70 g sugar, for the frosting
• 50 g shredded coconut

Method

1. 1 Heat the oven to 175°C and butter two 16 cm cake tins.
2. 2 Simmer the shredded apple for about 5 minutes, until it’s a half-cooked compote, then set it aside.
3. 3 In a big bowl, stir together the flour, sugar, baking soda, cinnamon, salt and quatre-épices.
4. 4 Whisk the oil, melted butter and eggs together.
5. 5 Pour that into the dry mix and stir gently with a spatula until it just comes together.
6. 6 Fold in the walnuts, carrots, apple compote and fresh coconut.
7. 7 Divide between the tins and bake for 40–50 minutes.
8. 8 For the frosting, beat the Philadelphia and sugar with an electric whisk for about 3 minutes.
9. 9 Slice each cake into two layers. Stack them with a little frosting between each, then cover the outside with the rest.
10. 10 Finish with the shredded coconut.