Spiced Carrot Cake

When baking I like to use grated vegetables and/or fruit to increase the nutrient content of cakes and balance the sugar. It is also a great way to get extra veges into children who are on a ‘temporary' vegetable holiday.

Prep time: 20 minutes
Cook time: 40-45 minutes
  • 2/3 cup brown sugar
  • 150 ml extra virgin olive oil or grape seed oil
  • 2 free-range eggs
  • 1 1/2 cups whole meal flour (use rice flour for gluten-free)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • Pinch of salt
  • 2 cups grated carrot
  • 1 cup chopped walnuts
  • 1/2 cup raisins or sultanas (optional)

 

Preheat oven 180°C. Grease a 20-25 cm round or square cake tin with butter or oil and dust evenly with flour tapping base to remove excess flour.

Whisk together the sugar and oil until the sugar is dissolved. Beat in the eggs one at a time. Sift the flour, baking powder, baking soda, spices and salt together. Mix though the grated carrot, nuts and raisins and pour in the oil and egg mixture. Combine. Pour into the tin and bake for 40-45 minutes until golden brown on top and a skewer inserted comes out clean. Cool on a rake and ice with...

Cream cheese icing

 

  • 200 g cream cheese
  • Squeeze of lemon or orange
  • 1 teaspoon lemon zest
  • 2 tablespoons icing sugar or mild tasting honey

 

Put all the ingredients in a bowl and beat together until smooth adding extra juice to soften.

Put the cold cake on a plate and spread the icing evenly over the cake. Keep in a covered container for 3-4 days, if it lasts that is!