We’re always on the lookout for vintage kitchenalia and baking equipment. We bought a mixed lot at auction recently that included an old Bundt cake tin – something previously missing from my cooking arsenal! I didn’t have to think that long about what cake to make so that I could bring it into service. Our local supermarket seemed to have a glut of carrots that they were selling off cheap – a big bag for a mere 55p!

I’ve already posted a favourite carrot cake recipe, so I thought I’d jazz it up a little and make a carrot & coconut Bundt cake.

Carrot & coconut Bundt cake

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Cook Time 45

Total Time 45

Servings 8 slices

Ingredients

For the cake
350 g/12oz wholemeal flour
1 tsp baking powder
pinch of salt
125 g/4½oz soft brown sugar
100 g/3½oz muscovado sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground allspice
100 g/3½oz desiccated coconut
75 g/2½oz sultanas
75 g/2½oz chopped walnuts
350 g/12oz carrots grated
3 eggs
200 ml/7fl oz vegetable oil
300 ml/10½ fl oz milk
For the icing
400 g/14oz cream cheese
1 tsp vanilla extract
200 g/7oz icing sugar
3-5 tbs water
To decorate
20 g/¾oz dessicated coconut toasted
8 walnut halves

Instructions

brew a strong cup of black tea (you could alternatively use Earl Grey or Lady Grey) and allow to cool
soak the sultanas in the tea for at least an hour
preheat the oven to 180ºC/350ºF/Gas mark 4
in a large mixing bowl, combine all the dry ingredients and make a well in the centre
beat the eggs and combine with the vegetable oil
pour the egg & oil mixture and milk into the well, drain the sultanas and add them to the grated carrot before folding into the dry mixture
combine thoroughly until you have quite a wet, sloppy mixture
pour the mixture evenly into a 26cm spring-form Bundt tin
bake for 45-50 minutes or until a skewer comes away clean
leave in the Bundt tin for 5 minutes before carefully easing the cake out an on to a wire cooling rack
allow to cool completely before icing
in a smaller mixing bowl, combine the cream cheese, vanilla essence, water and icing sugar ( sieve the icing sugar first if there are any lumps )
using a small spatula spread the icing over the cake allowing it to drizzle down the sides
sprinkle over the toasted dessicated coconut and place the walnut halves evenly around the top