Ultimate Carrot Cake

For the icing:

2 x 250g tubs mascarpone

1 tsp ground cinnamon

2 tbsp Great British Vermouth

1 tbsp golden caster sugar

For the syrup glaze:

75g dark brown soft sugar

25ml Great British Vermouth

1 tbsp orange juice

Ingredients:

50ml Great British Vermouth

175g dark brown soft sugar

2 large eggs

150ml sunflower oil

200g wholemeal self-raising flour

3 level teaspoons mixed spice

1 level teaspoon bicarbonate of soda

200g carrots, peeled and coarsely grated

grated zest of 1 orange

110g sultanas

50g desiccated coconut

Preheat oven to 170ºC. Line two 20cm x 4cm cake tins.

Inspired by Delia Smith’s Ultimate Carrot Cake , we’ve added a depth of botanical deliciousness with our Great British Vermouth.

Whisk eggs, sugar and oil for around 2-3mins until the sugar has dissolved. Add your Great British Vermouth, flour, spice and bicarbonate of soda then gently this all fold together. Slowly fold in the rest of the cake ingredients then divide into two cake tins. (Gently shake the tins to level to smooth tops using a spatula.) Bake for around 30mins.

Whilst that is baking whisk together the icing ingredients until you have smooth and fluffy icing. Cover and chill until decorating (it may need a quick stir when it comes out of the fridge). Next, whisk your syrup together until the sugar has dissolved, adding more juice or vermouth to dissolve as needed.

As soon as the cakes come out of the oven poke them with skewers and pour the syrup over them equally. Leave them to completely cool in the tins for an incredibly rich, moist cake. Decorate by flipping onto a plate or cake stand then adding a layer of icing to the top of one of the cake. Smooth with a knife then add the other cake on top. Top with the rest of the icing (making more if you want to cover the sides) and add whatever decoration you like! (We went with dried rose petals, fresh flowers and sweet herbs from the garden.)

Enjoy!