Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
64
High
Nutrition per serving
Calories1049.7 kcal (52%)
Total Fat73 g (104%)
Carbs94.3 g (36%)
Sugars71.1 g (79%)
Protein10.8 g (22%)
Sodium543.5 mg (27%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
7 servings
150gself-raising flour
200gbutter
softened
200glight muscovado sugar
50grye flour
or spelt, optional, use a total of 200g self-raising flour if you prefer
4eggs
vegetable oil
for the tins
½ tspbicarbonate of soda
1 tspground cinnamon
¼ tspmixed spice
250gcarrots
trimmed and coarsely grated
75graisins
or sultanas
praline
For the
Y
Instructions
Step 1
Heat the oven to 180C/160C fan/gas 4. Oil two 20cm round sandwich tins and line with baking parchment. Tip the butter and sugar into a bowl and beat using an electric whisk for 3 mins until light and fluffy, then beat in the eggs, one at a time – or do this using a stand mixer. When the eggs are incorporated, fold in the flours, bicarb, spices and a pinch of salt, followed by the carrots, raisins and half of the smashed praline.
OvenPreheat
self-raising flour150g
butter200g
light muscovado sugar200g
rye flour50g
eggs4 
vegetable oilStep 2
Divide the batter between the tins and level the surface with a spatula. Bake for 25-30 mins until the sponges are springy and a skewer inserted into the middle of each comes out clean. Cool in the tins for 10 mins, then put on a wire rack to cool fully. Will keep wrapped overnight.
light muscovado sugar200grye flour50geggs4 vegetable oil
mixed spice¼ tspStep 3
To make the icing, beat the butter and sugar using an electric whisk until smooth. Add half the soft cheese and lemon zest and beat again, then add the remaining and beat until smooth.
Air FryerPreheatStep 4
To assemble, place one sponge, flat-side up, on a cake stand or plate and spread with a third of the icing. Scatter with most of the remaining smashed praline, then top with the other sponge, also flat-side up. Spread the rest of the icing over the top and sides, then decorate with the whole praline pecans. Chill for 1 hr to set, then slice and serve with any remaining smashed praline for sprinkling over. Will keep in an airtight tin for three days.
