Passion Cake

• 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

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.

unsalted butter, muscovado sugar, caster sugar, eggs, flour, bicarbonate of soda, baking powder, ground cinnamon, allspice, ginger, carrots, walnuts, apple juice, vanilla, apple, cream cheese, unsalted butter, orange juice, icing sugar, walnuts, orange

Taken from www.food.com/recipe/passion-cake-316888 (may not work)