Name: Nice 'n' spicy carrot cake
Total time: 6600 s
Yield: 10
Ingredients: 320 gram plain flour; 1 1/4 teaspoon baking powder; 1 teaspoon bicarbonate of soda; 3 teaspoon pumpkin spice seasoning; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 large egg; 265 gram dark brown muscovado sugar; 300 millilitre sunflower oil; 300 gram carrot; 100 gram flaked almonds; 200 gram dried fruit; 80 millilitre brandy; 200 gram creamy soft cheese; 50 gram unsalted butter; 175 gram icing sugar; 1/4 teaspoon pumpkin spice seasoning

Step 1

Grease and line a large baking tray (34cm x 24cm x 5cm) and set the oven to 180ºC/160ºC fan/gas mark 4.

Step 2

Sift flour (320 g) , baking powder (5 g) , bicarb (5 g) , pumpkin spice (6 g) , cinnamon (3 g) and salt (3 g) into a bowl.

Step 3

In a separate bowl, whisk eggs (3) and sugar (265 g) for 2 mins. Pour in the sunflower oil (300 mL) gradually, while still whisking.

Step 4

Stir in the mixed dry ingredients in 3 stages, followed by the carrots (300 g) , almonds (100 g) , mixed fruit (200 g) and M&S Distilled 5 years aged XO French brandy (80 mL) .

Step 5

Pour into the prepared baking tin, place into the preheated oven and cook for 40 mins (or until a metal skewer inserted into the centre of the cake comes out clean).

Step 6

Allow to cool in the tin for 10 mins before turning out onto a rack. (When cold, the cake can be frozen for use at a later date.)

Step 7

For the frosting, whisk together cream cheese (200 g) and butter (50 g) for 2-3 mins.

Step 8

Whisk in icing sugar (175 g) in 3 stages, beating well until light, and pop in the fridge for at least an hour.

Step 9

Once the cake is cool, spread frosting on top, sprinkle over the pumpkin spice (as needed) and cut into squares.

Nice 'n' spicy carrot cake

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