Apple carrot cake

Preheat oven to 180°C (160°C fan-forced). Grease two 22cm round cake pans; line bases with baking paper.

Place flour, spices, bicarb, salt and coconut in a medium bowl; using a wire whisk, mix until well combined.

In a large bowl, whisk sugar, oil and eggs until well combined. Add the flour mixture and whisk to combine.

Using a spatula, fold in the carrot, apple and walnuts until well combined. Divide mixture evenly between pans.

Bake cakes for 45 minutes, rotating pans halfway through cooking, or until a skewer inserted into the centre comes out clean. Leave cakes in pans for 10 minutes before turning, top-side up, onto a wire rack to cool.

BROWN BUTTER ICING: Heat the butter in a small saucepan over medium heat, cook, stirring, until it turns nut brown. Immediately transfer to the bowl of an electric mixer and refrigerate until chilled but not solidified. Beat the cream cheese and the browned butter with an electric mixer until pale. Beat in icing sugar gradually until light and fluffy. Add lemon rind; beat until combined.

To assemble, place one cake on a serving platter; spread half the frosting. Top with second cake and spread with remaining frosting. Decorate with dried apple slices

Suitable to free.

TO MAKE DRIED APPLE SLICES: These make beautiful additions to cheese plates or grazing boards, cocktail garnishes or as we have to decorate cakes. Preheat oven to 70’C (50’C) fan-forced. Line 2 large flat oven trays with baking paper. Using a mandolin, thinly slice 2 red-skinned apples such as the new Cosmic Crisp variety. Place slices on trays and bake for approximately 10 hours or until dried out. Cool completely before storing in an airtight container. Store at room temperature for approximately 1 week.