Layered Carrot Cake
300300 ml sunflower oil
225225 g brown sugar
4 4 Country Range Free Range Medium Eggs
175175 g golden syrup
350350 g Country Range Self Raising Flour
2 2 tsp Country Range Ground Cinnamon
2 2 tsp Country Range Ground Cloves
1 1 tsp Country Range Ground Ginger
1 1 tsp Country Range Bicarbonate of Soda
225225 g carrots, peeled and grated
5050 g Country Range Desiccated Coconut
1 1 tbsp Country Range Chopped Walnuts
For the filling and topping:For the filling and topping:
500500 g cream cheese
100100 ml Country Range Orange Juice
100100 g icing sugar
1 1 tbsp Country Range Pistachio Nuts, roughly chopped
- 1Pre-heat the oven to 155°C/310°F/Gas Mark 2.
- 2Whisk the eggs and sugar until thick, creamy and pale in colour then add the oil to create a mayonnaise type mix.
- 3Add the remainder of the ingredients, mix well then pour into a terrine 15cm x 5cm, filling half full and bake for 35 minutes. Allow to cool.
- 4For the filling and topping, beat together the cream cheese, icing sugar and orange juice until smooth. Slice the cake, fill with the cream cheese mixture the pipe onto the top. Finish with a sprinkling of chopped pistachio nuts.