Carrots have been used in sweet dishes for centuries and are a wonderful way of keeping cake mixtures moist. Here they are combined with sweet spices in a sumptuous baked pudding. Once you have tasted it you will want to make it again and again.
Beat the butter and sugar together until pale, then beat in the eggs one at a time. Fold in the flour, then stir in the dried fruit mixture, grated carrots and spices. Pour the mixture into 6 timbales or ramekins, 200ml/7fl oz in capacity, or into an 18cm (7in) ovenproof dish. Place on a baking tray and
Serve with double cream or fresh vanilla custard and a compote of dried fruits.