Carrot, turmeric and ginger cake - part 1

Carrot, Turmeric and Ginger Cake with Coconut Frosting (Vegan)

MAKES 12-14 SLICES

This is up there with my all-time cakes. It is hit with ginger and fresh turmeric which lift the cake and add brightness next to carrot, apple, brown sugar and spice. Be aware that fresh turmeric stains, so keep the tumeric in a washable bowl before and after grating.

If you're making vegan icing, you'll need a tin of full-fat coconut milk; half-fat stuff won't do. You'll need to put it into the fridge a good hour or so before you want to make the topping, as this allows the coconut milk to separate – the thick coconut cream settles at the top of the tin, while the coconut water stays at the bottom. The top is scooped off, whipped up like cream and tastes like a combination of marshmallows and clouds. The leftover water can be used in smoothies and soups, so it won't go to waste.

For the cake

• 4 free-range or organic eggs or 4 tablespoons of ground flaxseed
• 200 g caster sugar
• 200 g dark brown sugar
• 400 ml of good quality sunflower or vegetable oil
• 350g plain flour
• 1 ½ teaspoons of baking powder (2 tsp for a vegan)
• 1 teaspoon of sea salt
• 1 teaspoon of ground cinnamon
• 300g carrots, peeled and grated
• 100g apple, grated
• A small thumb of fresh ginger (20g), peeled and finely grated
• A small thumb of fresh turmeric, peeled and finely grated

For the mascarpone icing

• 400g mascarpone or cream cheese or 2 x 400ml cans of coconut milk (stored in the fridge)
• Juice and zest of a clementine
• The zest of a lime
• 150g icing sugar

For the vegan icing

• 2 x 400ml cans of coconut milk (stored in the fridge)
• The zest of a lime
• 40g of icing sugar

Instructions

Preheat your oven to 170C (fan) and grease and line 2 x 23cm round springform cake tins.

If you are making a vegan cake, soak 4 tablespoons of ground flax seeds with 8 tablespoons of cold water and leave them to sit for 10-15 mins until they thicken and most of the water has been absorbed.

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In a large mixing bowl, use a stand mixer or a hand whisk to whisk the sugar and eggs (or flaxseed egg) until light golden brown and airy. This should take about 2-3 minutes. Then gradually add the sunflower oil bit by bit until you have a light, smooth batter. Mix in the grated carrot, apple, ginger and turmeric.

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Put the flour, baking powder and dry ingredients into another bowl and use a whisk to mix the dry ingredients to break up any clumps of baking powder or spice. Then fold it into the carrot mixture.

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Divide the batter between the tins. You should get about 800g in each tin if you want to be precise.

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Bake for 35- 40 minutes until golden brown and a skewer comes out clean. While your cake is cooking, make the icing.

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Make your icing

Mascarpone icing

Whisk the mascarpone with the lime juice and zest, then sieve and add the icing sugar a tablespoon at a time until you have a spoonable icing.

Vegan icing

Scoop the thick white top layer from your tins of coconut milk and put it into a bowl. Add the zest and sieve the icing sugar and whisk until thick, like whipped double cream. Put it into the fridge to chill for 20 minutes.

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Ice your cake once it is completely cool.