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325 g (11 ½ oz) plain flour
1 tsp each of baking powder, bicarbonate of soda and cinnamon
½ tsp each of mixed spice and ground ginger
350 g (12 oz) unsalted butter, softened
150 g (5 oz) light brown sugar
200 g (7 oz) caster sugar
3 large eggs
2 tsp vanilla essence
125 ml (4 fl oz) apple juice
150 g (5 oz) carrots, grated
2 medium Pink Lady apples, peeled, cored and diced
110 g (4 oz) pecan nuts, chopped
3 tbsp double cream
For icing:
325 g (11 ½ oz) cream cheese
75 g (3 oz) unsalted butter
1 tsp vanilla essence
325 g (11 ½ oz) icing sugar
Preheat oven to 180C, 350F or gas mark 4. Lightly grease and flour three 23 cm (9 in) round cake tins and line bases with baking paper.
Mix flour, baking powder, bicarbonate of soda and spices together. Cream butter and sugars until fluffy then beat in eggs one at a time. Stir in vanilla then add flour and apple juice gradually to form a smooth mix. Stir in carrot, apple, nuts and cream. Divide mix between tins and bake for 30 to 35 minutes, until a skewer inserted into cake centres comes out clean. Cool in tins for 10 minutes before removing. Meanwhile, beat cream cheese and butter in a mixer for 2 minutes. Add vanilla and mix well. Add sugar gradually and beat until smooth. Chill for 30 minutes then use to sandwich and decorate cakes.
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