Top 50 Gastro Recipes: The Treby Arms - Carrot Cake

• 150g plain flour
• 1 tsp allspice
• 1 tsp Bicarbonate of soda
• 1 tsp Baking powder
• 1 tsp cinnamon
• 150g caster sugar
• 250g grated carrot
• 50g walnuts
• 50g pecan nuts
• 150g rapeseed oil
• 2x medium eggs
• 1 x vanilla pod

For the soil ​

• 165g white chocolate
• 45g cocoa powder
• 38g plain flour

• 350g cream cheese
• 175g icing sugar
• Juice and zest of 1 x orange

• 8 x baby carrots with top
• 25g popping candy

• Pre-heat oven to 180c.
• Sieve flour, allspice, bicarbonate of soda, baking powder, and cinnamon together.
• Add the grated carrot, sugar and nuts.
• In a bowl mix together eggs, rapeseed oil and vanilla pod to make a batter.
• Add all the ingredients together.
• Butter the moulds, fill and bake in oven at 180C for 19 mins.
• In a small saucepan, caramelise the white chocolate until golden brown
• Add sieved cocoa powder and flour, to make the soil.
• Place on a tray to dry.
• Whisk the cream cheese, orange juice & zest and icing sugar until smooth.

Note:​​ any citrus fruit can be used: lime, lemon or orange.​

• Cut the carrot cake in half and place the bottom half into the terracotta plant pots.
• Top with the cream cheese and popping candy.
• Place the top half of the carrot cake on top and repeat the process.
• Top with chocolate soil and a peeled baby carrot.