Great Cornish Food Store Ltd is a company registered in England, No 9997008. VAT registration number 238095786. Registered office: Chapel View Farm, Coombe Lane, Bissoe, Truro, TR4 8RE, United Kingdom.
285g Cornish butter
285g light brown sugar
5 large free range eggs
225g self raising flour
285g grated carrots
1tsp baking powder
1/2 tsp mixed spice
115g ground almonds
115g chopped walnuts
juice and zest of an orange
60g very soft Cornish butter
50g icing sugar
300g Cornish crème fraîche
Extra walnuts and orange zest to decorate
Preheat the oven to 180c, grease and line a 9 inch cake tin.
Sift the flour into a large bowl, add the spices, baking powder and ground almonds, stir until combined. Using a hand held or free standing mixer beat the butter and sugar together until pale and fluffy.
Beat in one egg at a time, ensuring the mix is not curdling before adding the next, don’t rush this stage, it might take 10 minutes or so.
Add this to the flour and stir in gently until almost combined. Add the carrots, walnuts, sultanas, orange juice and zest and stir together.
Spoon the mix into the cake tin and bake for 1-1.5hrs, checking after an hour with a sharp knife or cocktail stick. If the top starts to catch cover lightly with foil.
While the cake is cooking make the topping. In a bowl beat together the butter and icing sugar until very smooth, then gently fold in the crème fraîche until just combined. Place this in the fridge for a least an hour while the cake cools.
When the cake is completely cold, spoon the topping onto the middle of the cake and gently push it towards the edges with the back of a spoon. Decorate with chopped walnuts and some orange zest. Keep in an air tight box in the fridge for up to 5 days.