Ingredients
- 300 g of cream cheese
- 150 g of berryworld berries
- 3 large eggs
- 175 ml of sunflower oil
- 230 g of self raising flour
- 200 g of light muscovado sugar
- 0.5 tsp of baking powder
- 50 g of desiccated coconut
- 60 g of flaked almonds
- 1 tsp of ground cinnamon
- 200 g of carrots, roughly grated
- 50 g of icing sugar
- 1 tsp of vanilla paste
Method
Step 1
Preheat the oven to 180C/fan 160C/gas 4. Line 2 x 20cm loose bottomed cake tins.Step 2
Mix together the eggs and oil in a jug.Step 3
Place the flour, sugar, baking powder, coconut, flaked almonds and cinnamon in a large bowl and mix really well.Step 4
Pour the egg and oil mixture into the flour mixture and using a spatula or wooden spoon mix everything together well. Fold in the carrots and berries - you should now have a think batter which drops easily from a spoon.Step 5
Divide the mixture between the two cake tins and place in the middle of the oven and bake for 25 – 30 minutes.Step 6
Whilst the cake is cooking make the frosting. Whisk the cream cheese, icing sugar and vanilla paste until fully mixed and is light and fluffy , you may find it easier to use a stand mixer of hand held electric whisk. Transfer to a bowl and place in the fridge to cool.Step 7
Once the cakes are cooked remove from the oven and leave to cool in the tins for 5 minutes before removing from the tins and transferring to a wire cooling rack. Leave to cool completely.Step 8
When cool sandwich the two cakes together with a little of the frosting then spread the rest of the frosting it all over the top and sides of the cake.Step 9
Decorate with the remaining berries and serve.