Passion Cake

One of my favourite cakes, the frosting is so delious.

• Ready In: 1 hr 46 mins
• Serves: 12

Ingredients

• 375  g unsalted butter, softened
• 225  g light muscovado sugar
• 175  g caster sugar
• 4  eggs
• 300  g plain flour
• 1  teaspoon bicarbonate of soda
• 1  teaspoon baking powder
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon ginger
• 275  g carrots, grated
• 100  g walnuts, chopped
• 125  ml  apple juice
• 2  teaspoons vanilla extract
• 1  apple, cored & grated
• 250  g cream cheese, room temperature
• 10  g unsalted butter, room tempreature
• 1  tablespoon  orange juice
• 250  g icing sugar
• 50  g walnuts, chopped
• 1  orange, zest of

Directions

1. Preheat the oven to 160c/gas3. Line the base of a springform 8in cake tin with greaseproof paper. With a electronic whisk cream together the butter both types of sugar until light & fluffy. Beat in the eggs one at a time until well combined.
2. Sift together all the dry ingredients & using a wooden spoon stir them into the creamed mixture.
3. In a seperate bowl, combine the carrot, apple & chopped nuts.Stir in the apple juice & vanilla extract, then fold the carrot mixture into the cake mixture.Spoon into the tin & bake in the center of the oven for 1 hour 35 minutes, or until deep golden brown & a stewer inserted into the cake comes out clean.
4. Meanwhile, to make the frosting , combine the cream cheese, unsalted butter & orange juice together with a wooden spoon. Gradually incorporate the icing sugar into the mixture, beating well until well combined.
5. Cool the cake on a wire rack, then remove from the tin. Place the cake on a serving plate. Using a palette knife, cover evenly with frosting & sprinkle over the chopped nuts & zest.