Christmas Carrot Cake from Bonne Maman

For the Cake

200g dark brown sugar

50g Bonne Maman Apricot Conserve

3 large eggs

225ml sunflower oil

80g desiccated coconut

250g carrot, coarsely grated

1 tbsp finely grated fresh ginger or 1 tsp ground

200g self-raising wholemeal flour

1 1/2 tsp bicarbonate of soda

3 teaspoon mixed spice

grated zest of 1 large orange

For the Frosting

250g tub mascarpone cheese

300ml carton extra thick double cream

180g tub light soft cheese

2 tbsp icing sugar

150g Bonne Maman Apricot Conserve

How to make it

Heat the oven to 170C, 150C fan, gas 3. Line a 20cm round, 10cm deep cake tin with baking parchment.

With an electric whisk, beat together the sugar and 50g of conserve with the eggs and oil for 3-4 mins.

Stir in all the remaining ingredients until evenly mixed and spoon into the prepared tin. Bake for about 1 1/2 hours or until golden brown and firm to the touch.

A skewer pushed into the centre should come out clean. Leave the cake to cool in the tin before turning out.

Meanwhile, make the frosting. Put the mascarpone in a bowl and gradually beat in the cream with a wooden spoon until thick and smooth. Now beat in the soft cheese and icing sugar. Chill the mixture for 15 mins.

Cut the cold cake into three layers. Set aside the top of the cake and spread the bottom and middle layer generously with the remaining apricot conserve. Lightly dollop about a third of the frosting onto the conserve and spread evenly. Layer up the cake again and lightly cover the top and sides with the remaining frosting. Some of the cake should show through.