Spiced Apple Carrot Cake
- By Jennie Cartwright
- Preparation time:
- 30 mins
- Cooking Time:
- 45 mins
- Servings:
- 8
A wintery twist on traditional carrot cake to warm your hearts faster than a roaring fire!
Ingredients
- 150ml Copella Winter Warmer
- 100g raisins
- 125ml rapeseed oil
- 230g self raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 140g dark muscovado sugar
- 100g cooking apple
- 250g finely grated carrot
- 200g icing sugar
- 2 eggs
- 1/4 tsp grated nutmeg
Method
Heat oven to 160C/fan 140C/gas 3.
Put raisins in a bowl and pour on 100ml copella winter warmer juice and leave to soak.
Grease and line a 20cm square cake tin.
Mix oil and sugar in a bowl until smooth then beat in the eggs. Add the raisin and juice mixture and stir through. Sift in the flour, baking powder, bicarb, cinnamon and grated nutmeg. Gently fold in until combined. Peel and core the apple and cut into small 1cm cubes. Stir in grated carrot and the apple pieces then pour mixture into the prepared tin. Bake the mixture for 40-45 minutes until it feels firm and springy. If it needs longer cover the tin with tinfoil to prevent the cake burning. Cool in the tin for 5 minutes then turn it out and allow to cool completely before icing. For the icing: mix 50 ml copella winter warming with 200g icing sugar and drizzle over the cooled cake.
