INGREDIENTS

Makes a large cake with 10 slices

300g peeled, grated raw carrot
450g self raising flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp all spice
225g soft brown sugar
225ml olive oil
3 eggs lightly beaten
120g walnut pieces
120g raisins
50g desiccated coconut

for the icing
85g mascarpone cheese
100g icing sugar
60g unsalted butter
1/2 tsp vanilla essence
juice of 1/2 lemon

a dozen violets or whatever decoration you like – or none is fine too!

Preheat oven to 180°C

Grease a 23cm springform tin with butter and line the bottom with greaseproof paper.

Combine all the dry ingredients other than nuts and raisins, i.e. flour, sugar, baking powder cinnamon and all spice.

Add oil, vanilla, eggs, carrot, walnuts, coconut, raisins and mix well.

Scrape into baking tin and bake for approximately 30 minutes. Test by inserting a skewer in the middle. When cooked, allow the cake to cool for 15 minutes before turning out and cooling completely.

For the icing, combine all the ingredients and whizz in a food processor until smooth. Using a spatula spread evenly over the cake and sides.

Approximate cost £7.00 (70p per slice)