What a shame that a slice of this carrot cake does not count as one of your five-a-day portions.

A generous hand with the spices gives the cake added zip. You can also throw in a handful of walnuts, but as it already stuffed with good things, I think I would draw the line at that.

Method:

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Ingredients

Name: Super spicy carrot cake
Ingredients: 300g finely grated carrots (measured after grating); 200g raisins; 100g ground almonds; 100g dessicated coconut; 3 large eggs; 200g dark, molasses sugar; 100ml vegetable oil; 100ml orange juice; 50ml buttermilk; 1 tsp vanilla extract; 300g plain flour; 2 tsp bicarbonate of soda; 1 tsp baking powder; 2 heaped tsp ground cinnamon; 2 heaped tsp ground ginger; 1 heaped tsp ground allspice; Pinch of salt For the cream cheese frosting; 125g unsalted butter, softened; 175 cream cheese; 450g icing sugar; Zest from 1 orange

300g finely grated carrots (measured after grating)
200g raisins
100g ground almonds
100g dessicated coconut
3 large eggs
200g dark, molasses sugar
100ml vegetable oil
100ml orange juice
50ml buttermilk
1 tsp vanilla extract
300g plain flour
2 tsp bicarbonate of soda
1 tsp baking powder
2 heaped tsp ground cinnamon
2 heaped tsp ground ginger
1 heaped tsp ground allspice
Pinch of salt

For the cream cheese frosting
125g unsalted butter, softened
175 cream cheese
450g icing sugar
Zest from 1 orange