- 300g (2 1/3 cups) plain flour
- 50g (1/2 cup) ground almonds
- 1 tsp ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground ginger
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 240g (1 cup) caster sugar
- 200g (1 cup) light brown sugar
- 4 large eggs
- 175ml sunflower oil
- 450g (3 1/4 cups) grated carrot
- 175g (1 1/4 cups) dark chocolate (at least 70% cocoa solids), chopped
- 1 1/2 tbs coconut oil
- 4 tbs shelled pistachios, chopped, to serve
- 75g (1/2 cup) dried cranberries, to serve
Preheat the oven to 180°C (350F). Grease and line a 23cm (9 inch) round cake tin with greaseproof paper.
Whisk together the flour, ground almonds, ground spices, baking powder, bicarbonate of soda and salt in a large mixing bowl.
Combine the sugars with the eggs in a food processor. Process on high for about 30 seconds or until combined and smooth. Blend in the oil in a slow, steady stream until combined.
Add the mixture to the dry ingredients, beating well until smooth. Fold in the carrot until evenly incorporated.
Spoon into the prepared tin, rapping it on a flat surface to help settle it. Bake for about 35-45 minutes until risen and dry to the touch on top and a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool.
When the cake is cool, turn out onto a cake stand or chopping board.
Combine the chocolate and coconut oil in a heatproof bowl and set over a half-filled saucepan of simmering water. Stir until smooth.
Remove from the heat and let cool for 5 minutes. After cooling, pour over the cake, smoothing it over the top and sides with a palette knife. Sprinkle with the chopped pistachios and cranberries and let the chocolate set before slicing and serving.