A celebratory carrot cake with a super decadent cream cheese topping
230 ml Maple Syrup
Juice and zest of 1 orange
120 ml Brandy
150 ml water
175 gm carrots, peeled and grated
100 gm butter
90 gm dates, chopped
2 tbs coconut, desiccated
1 tsp ground cinnamon
½ freshly grated nutmeg
225 gm self raising flour (can use half or even all wholemeal but in which case, sift and lightly fold bran back in)
2 tsp bicarbonate soda
120g walnuts, shelled weight
For the Topping
150 gm cream cheese (Philadelphia)
150g Crème Fraiche
2 tbs butter, softened
2 - 3 tbs icing sugar
a few drops vanilla essence, optional
or zest of 1 lemon
Fresh flowers to decorate.
Use only edible flowers and make sure they are clean, pesticide free
Daisies, roses, calendula, cornflowers, marigolds, dandelions, carnations, pansies, citrus blossom, hibiscus, honeysuckle, sunflowers, violets, nasturtiums, lavender, elderflower, sprigs of fresh rosemary, mint leaves
Preheat the oven to 180C
Lightly butter and baking parchment line a 22 cm tin.
Put all the ingredients, except for the self raising flour, bicarbonate of soda and walnuts into a medium saucepan placed over a medium heat and once boiling, keep going for 1 minute, stirring to prevent burning.
Allow the mix to cool till lukewarm and then fold the sifted flour through with the bicarbonate of soda.
Finally add the chopped walnuts.
Pour into the prepared cake tin and bake in the middle of the preheated oven for 1 hour, or till a skewer comes out clean.
Allow to cool in the tin for the first 10 minutes, then transfer to a wire rack to cool completely before adding topping.
Beat cream cheese together with crème fraîche, icing sugar and lemon zest or vanilla, chill again and use an offset spatula to either spread generously over top or more thinly all over for a “naked” cake look and serve the rest in a separate bowl by the side.
Decorate with flowers from the list above and serve.