415g plain flour
415g vegetable/rapeseed oil
415g caster sugar
14g ground cinnamon
4g bicarbonate of soda
14g baking powder
345g carrot peelings
150g cream cheese
300g icing sugar (sifted)
50g softened butter
Using a food mixer, combine the sugar and oil together.
Add the eggs slowly one at a time until it forms an emulsion.
Sift all the flour, bicarb, cinnamon, baking powder and salt together and add to the mixture.
Blitz up the carrot peeling (in a robot coupe if you have) into a coarse mash consistency.
Lightly coat the sultanas in flour (this stops them from sinking in the mix).
Add the sultanas and carrot into the mixture, then add to a tin (I used two half gastro tins).
Cook at 170’C for approx. 35 minutes (depends on depth and size of tin).
Check cake is cooked by inserting a skewer into the centre. If it comes out clean, it’s cooked.
To make the icing, mix the icing sugar and cream cheese into a smooth consistency. Add the softened butter and mix. Wait until the cake has completely cooled before icing.
Any excess carrot peelings can be used as a topping. Deep fry at 180’C until crispy and then toss in cinnamon sugar.
Spread the cream cheese icing on one sponge, then place the other on top and cut in half.
For extra crunch, sprinkle roasted and chopped pumpkin seeds (optional) and the carrot peelings.