Carrot and Maple Bundt Cake Recipe | Easter Baking | Tesco Real Food

Ingredients

• butter, for greasing
• 180g shelled pistachios
• 300g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 2 tsp mixed spice
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp fine salt
• 1 orange, zested
• 300ml sunflower oil
• 280g light muscovado sugar
• 4 large eggs, lightly beaten
• 300g carrots (about 3 medium carrots), peeled and coarsely grated
• 3½ tbsp maple syrup
• 100g soft cheese
• 100ml double cream