Carrot Cake

175g plain flour

7g baking powder

Pinch salt

7g ground cinnamon 

5g mixed spice

250g carrot puree

1 cup grated carrots

200g caster sugar

150ml sunflower oil

2 eggs

1 tsp vanilla extract

70g roughly chopped walnuts

60g natural sultanas 

75g shredded coconut

Sift the flour, baking powder and spices together. Combine the eggs, sugar and oil in a bowl. Fold in the carrot puree and then add the remaining ingredients. Pour into  a lined baking sheet and smooth over the top. Bake for 15-20mins until cooked in the centre. Remove from the oven and allow to cool.

Cut  the cake to fit the log mould and place a layer of cake in the base. Spoon over a layer of frosting then another layer of cake, then pipe frosting on top. Top with fondant carrots.

Cream cheese frosting

125g unsalted butter room temperature

240g pure icing sugar, sifted

250g cream cheese room temperature

1 tsp vanilla bean paste

Whip together the butter and cream cheese until light. Add the vanilla and icing sugar and whip together.