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Sharpham Park
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A classic cake made with coconut sugar & wholegrain spelt flour for extra fibre and
a nutty taste. Super easy to make & incredibly moreish!

Recipe kindly donated by Lindsey Fosker, Eat Unique

You will need...


The filling and top

1. Preheat oven to 180oC/350o F/gas 4. Place the flour, baking powder, bicarbonate of soda, sugar & spices in a bowl and mix to combine. Add the grated orange zest, crushed walnuts, sultanas and the beaten eggs, oil and
grated carrots.
2. Mix to combine thoroughly and pour into your tins, trying to make them as even as possible! Bake in your pre-heated oven for 45 mins or until a knife inserted comes out clean.
3. Leave to cool completely.
4. In a separate bowl scrape out the cream cheese, then add the sifted icing sugar and very slowly add the vanilla extract and orange juice as you don’t want the mixture too wet as it needs to sit in the middle and on top of the
5. Once the cakes have cooled, spoon half the mixture on top of one of the cakes and then put the other cake on top and finish off with the rest of icing.
6. Decorate with orange zest or edible flowers