Any Chance of Seconds

Carrot Cake

For the cake               
7 oz (200 g) wholemeal self-raising flour                                                              
3 level teaspoons mixed spice             
1 level teaspoon bicarbonate of soda           
6 oz (175 g) dark brown soft sugar,
2 large eggs
5 fl oz (150 ml) sunflower oil           
Grated zest 1 orange             
7 oz (200 g) carrots, peeled & grated                      
4 oz (110 g) sultanas                                                                                 
2 oz (50 g) pecan nuts  – toasted; chopped
You will also need 2 x 8 in (20 cm) sandwich tins, 1½ in ( 4 cm) deep, bases lined with baking parchment.

For the syrup glaze:
Juice 1 small orange
1 tablespoon lemon juice
3 oz (75 g) dark brown soft sugar

For the topping:
1 x 250 g tub mascarpone
1 x 200g tub fromage frais, fat free
1 rounded tablespoon golden caster sugar
2 oz (50 g) desiccated coconut

Method
1) Toast all the pecan nuts in a hot oven for approximately 5 minutes, then reduce heat to gas mark 3, 325°F (170°C).
2) To make the cake, whisk the sugar, eggs and oil together in a bowl, check that there is no sugar left un-dissolved. Now sift the flour, mixed spice and bicarbonate of soda into the bowl, tipping in the bits of bran left in the sieve. Then stir all this in gently, followed by the remaining cake ingredients.
3) Divide the batter evenly between the prepared tins and bake the cakes on the centre shelf of the oven for about 30 minutes. They should be nicely risen, feel firm and springy to the touch when lightly pressed in the centre, and show signs of shrinking away from the sides of the tin. If not, re-test in 2-3 minutes.
4) To make the syrup glaze, mix together the fruit juices and sugar in another bowl and then, when the cakes come out of the oven, stab them all over with a skewer and  spoon the syrup evenly over the hot cakes. Leave the cakes on one side to cool in their tins, during which time the syrup will be absorbed.
5) Meanwhile, make the topping by whisking all the ingredients together in a bowl until light and fluffy. Then cover with cling film and chill in the fridge for 1-2 hours. 
6) When the cakes are completely cold, remove them from the tins. Spread one-third of the filling over one of the cakes, place the other on top, then cover the top and sides with the remaining icing. Scatter the remaining toasted pecan nuts over the top.