The carrot cake started in the medieval period where sweeteners where very scarce to come by, so to make desserts sweet they used carrots. Carrots contain more sugar than most vegetables. This recipe is a bit on the healthy side, using wholemeal flour and light olive oil instead of butter. Its delicious and definitely a crowd favourite. Be inspired to grow carrots in your garden, they are so easy to grow and oh so tasty!
Ingredients 175g carrots, coarsely grated Zest and juice 1 large orange 100g walnut pieces 225ml light olive oil 4 free-range eggs 175g light brown sugar 175g self-raising wholemeal flour 175g self-raising flour 1 tsp nutmeg powder 1 tsp ground cinnamon
For the Cream Cheese Icing 300g full fat cream cheese 100g icing sugar
Equipment 2x 20cm round deep cake tin, lines with baking parchment
Method1 Pre-heat the oven to 160C. 2 Mix the self-raising wholemeal flour, self-raising flour, nutmeg powder, and ground cinnamon all together in a bowl, give it a light mix with a whisk and set aside. 3 Beat the light olive oil and eggs together, slowly adding your light brown sugar. Once wet ingredients are incorporated, slowly add the coarsely grated carrots, orange juice and zest and walnut pieces. 4 Fold in the dry ingredients into the wet ingredients, with a wooden spoon, and separate equally into the cake tins. 5 Bake in the oven for 35- 40 minutes, until a cake tester comes out clean. Allow to cool before taking them out the cake tins. 6 To make the icing: Beat the cream cheese and icing sugar together until smooth. 7 Assemble: Smooth the cream cheese icing over the layers of the cake and gently assemble together. Enjoy!