I know, there are loads of recipes around for this cake. BUT, I have tasted many of them and not one comes anywhere near this, for flavour or texture. This recipe was given to me by my sister in law Jo, decades ago, and she found it in her Kenwood recipe book, from about the mid 70s. I had my Kenwood slightly earlier and it was not in mine. I permanently keep one [half] in the freezer for a quick small dessert if needed. It never fails, is so moist and the lemony cream cheese topping/filling is just nectar.
Grease and line the bases of 2 x 8” sandwich tins [loose bottom is easiest]. Pre heat your fan oven to 170C
12 oz finely grated carrot [a food processor is way easier!]
8 oz Soft Dark Brown Sugar
6 fl oz of sunflower oil
8 oz of SR Wholemeal flour [or plain wholemeal with a heaped teasp of Baking Powder]
4 oz desiccated coconut
4 oz sultanas
1 teaspoon cinnamon
1- 2 teaspoon of mixed spice, on taste
6 oz low fat cream cheese
grated lemon zest
2 tablespoons caster sugar
desiccated coconut to taste
In a bowl, whisk the eggs and sugar, until thick and creamy then whisk in the oil. Fold in the remaining ingredients. Mix well, then tip into the prepared tin. Being a saddo, as you all know, I weigh them, so each tin will hold just under 2lbs.
Bake in your moderate oven for about 30-35 mins, cool on a rack.
While it is cooling make the yummy topping, placing all the ingredients in a bowl and mix well.
When cold, cut each sponge in half and spread with a quarter of the filling, put it back together again, then another quarter in the centre of the cake. You now have four quarters of cake, each section filled. Place the remaining topping on the top and sprinkle over a little more coconut or flaked coconut. A tad more lemon zest as well if you wish, or like me some chopped walnuts.
Note: I swapped my Kenwood for a KitchenAid a few years ago and when I sold it, I got as much for it as the original cost. But, if you are thinking of buying a mixer, I cannot but help recommend the KitchenAid, it is absolutely brilliant.