This tasty carrot cake recipe, is as close to a guilt-free cake as they come. Make it organic, with local carrots and it couldn’t get any better! Yes it’s still a calorie laden treat, but if you’re going to treat yourself and your family, this is the way to go! I’ll share some great other cake recipes soon including courgette muffins and beetroot cake.
A delicious, soft, light carrot cake loaf. Great as a loaf, but works well as muffins too.
- zest of 1/2 orange
- Juice of 1.5 oranges (2 if dry is small)
- 75g sultanas
- 150ml olive oil
- 2 eggs
- 50g soft light brown sugar
- 90g wholemeal self-raising flour
- 80g self-raising flour
- 2 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 150g carrots, coarsely grated (or ribboned and chopped if you just realised you don't have a grater like I don't)
- 50g walnuts
- 50g soft cheese
- 100g icing sugar
- a pinch of ground cinnamon
- walnuts to decorate
- Mix the sultanas and orange rind and juice together.
- Heat oven to 180C/160C fan/gas 4.
- Grease a loaf tin, unless you are using a non stick plastic mould.
- Whisk together the oil and eggs.
- Mix together the sugar, flours,cinnamon and bicarb.
- Add the sultanas in juice, grated carrot, finely chopped walnuts and whisked egg mixture into the dry ingredients, and mix well.
- Pour the mixture (it should be quite wet in texture) into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean.
- Remove the cake from the tin and allow at least an hour for the cake to cool.
- Now to make the icing. Mix the icing sugar, cinnamon and soft cheese together. This should have a firm consistency, add more icing sugar until this is achieved.
- Ensuring the cake is completely cooled, spread the topping onto the cake and decorate with walnuts either halves, or chopped pieces, however you prefer!
- You can even put this into muffin cases/tin but reduce the cooking time to 20-25 minutes until the knife comes out clean.