Carrot Cake

Carrot Cake

For a while now my absolute favourite has been carrot cake; namely Gails’! Although whenever I treat myself to it, I get left feeling very headache’y from the copious amounts of sugar in it! This recipe has revolutionised my tea-times and I’m so happy to share it with you, it’s super easy… Enjoy!

For the cake:
250g ground almonds
1 1/2 tablespoons ground cinnamon
3/4 teaspoon freshly ground nutmeg
2 tablespoons melted coconut oil
1/4 teaspoon bicarbonate soda
3 1/2 tablespoons maple syrup
A pinch of salt
3 eggs
1 orange
(zest only, 1/2 in cake and 1/2 in frosting)
2 large carrots
75g walnuts
(and some extra to decorate)

For the frosting:
200g full-fat cream cheese
80g full-fat probiotic yoghurt
3 teaspoons honey
1 teaspoon vanilla extract
Zest of 1/2 an orange

– Preheat the oven to 180C/gas mark 6 and grease two 23cm-diameter cake tins (can use coconut oil).
– In a large bowl, mix together the ground almonds, cinnamon, nutmeg, orange zest, salt and bicarbonate of soda.
– In another bowl, beat the eggs with the maple syrup and melted coconut oil and then add in the carrots and walnuts before then adding this to the dry ingredients in the large bowl.
– Then divide the mixture evenly between the two trays and bake for 25 minutes. Once cooked and nicely golden, leave to cool on a wire rack.
– Whilst the cakes are cooling, you can make a start on the frosting. In a bowl, mix together the cream cheese, yoghurt, honey, vanilla extract and then grate in the orange zest. I would then recommend putting it in the fridge to harden slightly before icing the cake.
– Decorate with whole or crushed walnuts.

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