Carrot Cake

Mar 30, 2024 | Snacks & Sweets

A really delicious, indulgent carrot cake made with less sugar than most recipes.

Serves 8
Takes 1hr 30 minutes

Ingredients

Cake

  • 160g self-rising flour
  • 1tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground clove
  • 4 eggs
  • 200g olive oil
  • 150g grated carrot
  • 180g soft brown sugar
  • 100g chopped walnuts
  • 50g desiccated coconut
  • pinch sea salt

Icing

  • 250g cream cheese (room temperature)
  • 100g unsalted butter (room temperature)
  • (or alternative butter)
  • 30g honey
  • 70g icing sugar
  • 30g chopped walnuts

Method

Cake

Pre heat the oven 170°C or 340 °F.

Lightly grease two 20’’cm spring type cake tins, then line the base and sides with parchment paper.

Sieve the flour, ground cinnamon, clove and baking powder.

Put the olive oil and sugar into a bowl and beat the batter for a few minutes.

Gently mix two eggs with yolks, then add to the batter and beat for another minute.

Separate the yolks and whites of the other two eggs.

Add the two yolks to the batter and mix.

Add the carrots, walnuts, desiccated coconut and dry ingredients into the batter and mix well.

Wisk the egg whites and salt until firm peaks are achieved, then fold into the batter.

Transfer the batter mix equally into the two cake tins.

Place the tins into the oven for approx. 30 minutes, or until cooked. Place a skewer in the centre of the cakes until it is dry.

Remove the tins from the oven and place onto a cooling tray.

 

Icing

Place the butter, honey and icing sugar into a bowl and beat together until light and fluffy.

Add the cream cheese and mix until light and creamy.

 

Assemble

Ensure both cakes are completely cool.

Place a cake onto a stand and spread a layer of the frosting over the top.

Place the second cake on top, then spread a layer of the frosting over the top.

Sprinkle over the chopped walnuts.

 

To Serve

Cut a wedge and enjoy with a cuppa!

 

Food Produce

Ideally use organic food produce where possible.

Visit your local food suppliers or farmers market for fresh produce.

Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.

Select foods that are ethically sourced.

Ideally know the provenance.

Consider eating more sustainable foods.

 

Helpful Books

Food for Life and many others – Author Tim Spector

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Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.