Caribbean Carrot Cake

Enjoy a taste of the Caribbean with this delicious cake bursting with fruit and flavour.

 125 g PURE SPREAD, MELTED
 125 g GLUTEN FREE FLOUR
 2 tsp GLUTEN FREE BAKING POWDER
 250 g LIGHT MUSCOVADO SUGAR
 2 tsp GROUND CINNAMON
 2 MEDIUM EGGS
 225 g CARROTS (PEELED WEIGHT, COOKED & PUREED)
 2 tsp MADAGASCAN VANILLA ESSENCE
 50 g WALNUTS, CHOPPED
 50 g DESICCATED COCONUT
 100 g CRUSHED PINEAPPLE IN JUICE (DRAINED)
SOFT ICING AND FILLING:
 125 g PURE SPREAD
 325 g ICING SUGAR
 1 ORANGE (GRATED RIND & 2 TBSP JUICE)

1

Preheat oven to 180°C/Gas Mark 4.

2

Grease two 18cm loose-based tins with Pure spread and line the bases with baking parchment.

3

Sift the flour, sugar, baking powder and cinnamon into a large bowl.

4

Whisk egg and vanilla essence together. Add this and melted Pure spread to the dry mixture and beat well.

5

Fold in the carrots, walnuts, coconut and pineapple.

6

Divide batter between the two prepared tins. Bake for 35 minutes or until the edges have come away from the side.

7

Remove from the oven and leave the cakes to cool slightly in the tins, then turn out onto wire racks, remove the paper and let them go cold.

SOFT ICING:
8

Beat the Pure spread and icing sugar together until soft and fluffy.

9

Beat in orange zest and juice. If the icing appears to curdle just beat in a little more icing sugar.

10

Sandwich the two cakes together with 1/2 the icing and use the remainder to decorate the top.

11

Garnish with orange zest.