ASDA part of the Wal-Mart family

• 25g Asda pumpkin seeds
• 50g Asda pecan nuts
• 100g plain white flour
• 100g plain wholemeal flour
• 1tsp ground mixed spice
• 2tsp baking powder
• 175g light soft brown sugar
• 2 large eggs
• 150ml sunflower oil
• Grated zest of an orange
• 200g carrots, grated
• 125g Asda sultanas
• 50g desiccated coconut
• 250g Asda mascarpone
• 25g icing sugar, sifted
• Few drops of vanilla extract

1 Preheat the oven to 170C/ Gas 3. Line a 23cm square tin with nonstick baking paper. Spread the pumpkin seeds and pecan nuts on separate sides of a baking tray. Cook for 5 minutes, then roughly chop the pecan nuts when cooled.

2 Sift the white and wholemeal flour, mixed spice and baking powder, then add any bran left in the sieve. Whisk together the sugar, eggs and oil until smooth. Stir in the orange zest, carrots, sultanas and coconut, then fold in the seeds and chopped nuts as well as the flour mixture.

3 Turn into the cake tin and level the top. Bake for 35 to 40 minutes, until the top springs back when pressed. Leave in the tin for 5 minutes, then turn out onto a wire rack. Remove the baking paper and leave to cool.

4 Mix together the mascarpone, icing sugar and vanilla; spread on the cake. Cut into 16 squares.