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To Make the Cake:

  • 325 g plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp mixed spice
  • 1/2 tsp ground ginger
  • 350 g unsalted butter, softened
  • 150 g light brown sugar
  • 200 g caster sugar
  • 3 large eggs at room temperature
  • 1 tsp vanilla essence
  • 125 ml apple juice
  • 150 g peeled, grated carrots
  • 1 large or 2 medium apples, peeled, cored & diced
  • 110 g chopped pecans
  • 3 tbsp double cream

To make the Cream Cheese Icing:

  • 325 g cream cheese (eg. Philidelphia)
  • 75 g unsalted butter, softened
  • 1 tsp vanilla essence
  • 325 g icing sugar
  • 100 g marzipan
  • • green, pink, yellow & red food colouring


  1. Grease and lightly flour three 9 x 2 in round cake tins and line the base of the tins with baking paper.
  2. In a bowl, mix together the flour, baking powder, baking soda and spices and set aside.
  3. Cream the butter and sugars together for 2 to 3 minutes until fluffy. Beat in the eggs one at a time, then beat in the vanilla.
  4. Add the dry ingredients in thirds to the butter mixture alternating with the apple juice and beginning and ending each addition with the flour. Stir in the carrots, apples, pecans and cream.
  5. Divide the batter between the prepared cake tins and bake for 30 to 35 minutes or until a skewer inserted into the centre of the cakes comes out clean.
  6. Allow the cakes to cool down for 10 minutes then remove from the tins and cool completely on a wire rack. The cakes are quite delicate so take care when removing them.
  7. To make the icing, beat the cream cheese and butter in an electric mixer for about 2 minutes until smooth. Add the vanilla and mix well. Gradually add the sugar and beat until smooth but don’t overbeat or it will become runny. Refrigerate the icing for about 30 minutes.
  8. Ice between the layers and over the top of the cake.
  9. Finally to decorate the cake you can colour the marzipan and roll it into mini apples or carrots and arrange these on top of the cake.
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