Mum actually declared this to be the best cake she'd ever eaten.

  • 10tbsp good runny honey
  • 125ml thick mango/citrus smoothie
  • 125g unsalted butter
  • 250g grated carrot
  • 90g raisins or dates
  • zest and juice of an orange zest
  • juice of a lemon
  • pinch of cinnamon
  • flesh of 2 passionfruit
  • 225g wholemeal spelt flour
  • 2tsp bicarbonate of soda
  • 100g toasted nuts (walnuts, pecans etc)


  • 115g butter at room temperature
  • 225g cream cheese at room temperature
  • 1tsp vanilla extract
  • 250g sifted icing sugar

Method: Heat the first eight ingredients with 100ml water in a pan and boil for 6 minutes. Remove from the heat and leave to cool. Stir in the passionfruit.

Meanwhile, heat the oven to 180C and sift the flour into a bowl with the bicarbonate of soda and crushed nuts. Fold the flour and carrot mixture together, then bake in two greased, lined 7in cake tins for 20 minutes.

For the topping, beat the butter for 5 minutes, then beat in the cream cheese until smooth. Add the vanilla extract and gradually beat in the icing sugar.

Assemble the cooled cake by spreading the frosting between the layers and over the top. Top with a handful of toasted nuts.