Recipe for the spiced carrot and nut cake (pictured) which won 'Manxie Chef 2008', held on John Hines' Mid Morning Show yesterday. The winning entry was baked by Sharon Challis from Onchan:
Ingredients: 225g/8oz plain flour; 10ml/2 tsps baking powder; 10ml/2 tsps mixed spice; 340g/12oz granulated brown sugar; Pinch of salt; 250ml/8 fl oz vegetable oil; 4 eggs, beaten; 340g/12oz carrots, peeled and grated; 120g/4oz chopped almonds.
Filling: 120g/4oz butter; 225g/8oz cream cheese; 60g/4 tbsps icing sugar; 5ml/1 tsp vanilla essence.
Instructions: Grease three 20cm/8 inch cake pans and place a circle of greaseproof paper in the bottom of each. Lightly grease the paper and dredge the inside of the pans with flour. Tap out the excess.
Sift the flour, baking powder and spice into a bowl. Add the sugar and a pinch of salt and make a well in the centre. Pour the oil and eggs into the well and add the carrots and almonds. Stir the mixture until all the ingredients are well mixed.
Divide the mixture between the pans and smooth the tops. Place the pans in a pre-heated 190C/375F/Gas Mark 5 oven for about 40 minutes. Change the position of the pans after about 20 minutes. When the cakes are done, the centre will spring back when lightly touched. Allow to cool in the pans for a few minutes and then transfer to a wire rack to cool.
Beat the butter and cream cheese together to soften. Gradually beat in the icing sugar and add the vanilla. Beat until light and fluffy.
Sandwich the layers together with the cream cheese filling. The top may be sprinkled with icing sugar, if desired.
Serves eight.
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