For the cake
250 g unsalted butter, softened
250 g light brown soft sugar
5 large free-range eggs
zest and juice of 1 orange
170 g self-raising flour, sifted
1 slightly heaped teaspoon baking powder
100 g ground almonds
100 g shelled walnuts, chopped, plus a handful for serving
1 heaped teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
½ teaspoon ground ginger
250 g carrots, peeled and coarsely grated
For the Icing
100 g mascarpone cheese
200 g full-fat cream cheese
85 g icing sugar, sifted
zest and juice of 2 limes
Prep. Time → 20 mins min
Cook Time → 50-60 mins min
1. Whack the oven on to the usual 180/350F/Gas 4 and let it get toasty hot.
Grease and line a 22cm square cake tin or some type of round equivalent with greaseproof paper.
Beat that butter and sugar together like it done something wrong to you until it goes all pale and fluffy.
Beat in the Egg Yolk's one by one, and add the orange zest and juice.
Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.
2. In a separate bowl, whisk the egg whites with a pinch of salt until it get's all stiff like, then gently fold them into the cake mix.
Scoop the mixture into the prepared cake tin and cook in the oven for just under an hour. It should look all golden, awesome & delicious.
Take it out the oven, let it go cool.
3. For the Icing, mix all the ingredients together, and spread it all over the top. Stud with almonds and your done.
Author Originally Jamies, but it's actually mine now.