Total Time
55mins
Prep 15 mins
Cook 40 mins

This is my take on the classic carrot cake..I cheat and use Betty Crocker Frosting / Icing because my husband is always so desperate for a piece! When I made this in the US I substituted pumpkin spice for the mixed spice in the UK...seemed like the same mix!

Ingredients Nutrition

Directions

  1. Heat the oven to 180°C.
  2. Combine the oil, eggs and sugar and whisk until sugar dissolved.
  3. Sift the flour, mixed spice and cinnamon and stir in .
  4. Add all the other ingredients and combine.
  5. Pour equal amounts into each cake tin and put in the oven for about 30 minutes…you are looking for a springy but firm feeling. Put a skewer in to check cooked through.
  6. Melt the sugar and juices together, pierce each of the cakes with a skewer, and pour the syrup over.
  7. Leave to cool (I leave in the fridge overnight) Then sandwich the cakes together with half the icing and cover the top with the rest.
  8. You can toast some coconut for the top for decoration--delicious!