Pre-heat oven to 180〫C / 350〫F / Gas 4
Grease or oil a round 22cm loose-bottomed tin
In a bowl put:
230g / 10 oz self raising flour
1 tsp baking powder
3 tbsp ground ginger (yes really!)
1 tbsp mixed spice
230g / 10 oz muscovado sugar
100g / 3½ oz finely chopped almonds (or nut of choice)
Add 230g / 10 oz coarsely grated carrots
To a jug add:
155 ml / 5¼ fl. oz sunflower oil (or Donegal rapeseed oil, if you can get it – superior stuff)
3 medium free-range eggs (if poss)
1 tbsp molasses or treacle
Mix all wet ingredients with a small whisk. Pour over other ingredients and mix until well combined.
Bake in oven for 1 hour and 10 minutes, checking with a skewer after an hour. If the skewer comes out clean, then the cake is done!
For the cream topping:
In a bowl put 200g / 7oz each, of cream cheese and mascarpone. Mix until soft and creamy. Then add either 1tbsp vanilla bean paste or vanilla extract. The bean paste gives lovely flecks to the finished cream. Using a spatula, spread all over the cake, being as swirly as you dare! Enjoy!