Method

Carrot Cake

1. Preheat oven to 180°C and line a 1L loaf tin with baking paper.
2. In a large bowl, whisk together the self-raising flour, almond flour, baking powder, cinnamon and mixed spice.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, eggs, vanilla and milk until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold until combined. Fold through the grated carrot.
5. Transfer the batter into the prepared loaf tin and bake for 45–55 minutes, or until golden and a skewer inserted into the centre comes out clean.
6. Allow the carrot cake to cool completely before assembling.

Maple Mascarpone

7. In a large bowl, whip together the cream cheese, thickened cream, maple syrup, espresso, vanilla bean paste and cinnamon until thick, smooth and fluffy.
8. Refrigerate until ready to use.

Assembly

9. In a shallow bowl, combine the coffee shots and maple syrup. Stir until fully combined.
10. Line a clean 1L loaf tin with baking paper, leaving enough overhang on the sides to it’s easy to remove later.
11. Carefully slice the cooled carrot cake horizontally into 3 even layers.
12. Place one carrot cake layer into the base of the loaf tin and spread over a thin layer of maple mascarpone cream.
13. Quickly dip the savoiardi biscuits into the coffee mixture for 1–2 seconds each, then arrange them tightly over the cream layer.
14. Spread over another layer of mascarpone cream, then drizzle with melted white chocolate and sprinkle with crushed walnuts if using.
15. Place the second carrot cake layer on top and repeat the layering process.
16. Finish with the final carrot cake layer and a generous layer of mascarpone cream on top.
17. Cover and refrigerate for at least 5 hours, although overnight is best for the perfect texture.
18. Carefully lift the tiramisu loaf out of the tin using the baking paper overhang.
19. Top with extra mascarpone cream, melted white chocolate and crushed walnuts before slicing and serving.