Everyone loves a good moist carrot cake. I learned this recipe whilst still at chef school and have loved it ever since. I can’t claim it as my own but I play around with the ingredients now and then. Add nutmeg or mace if you wish, swap the raisins with cranberries or dates and even try grate in a little bit of raw beetroot if you’re feeling adventurous.
This recipe doesn’t use butter but rather olive oil. Besides being better calorie wise it also has a more robust flavour than you’d get with butter. The icing has cheese and butter though, if you’re avoiding all dairy then rather make a simple icing with margarine and icing sugar. The ratio is 1 part margarine to 2 parts icing sugar (e.g. 100g butter + 200g icing sugar)
- Raisins – 125g
- Extra virgin olive oil – 140ml
- Eggs – 2
- Sugar – 190g
- Orange juice – 30ml
- Cake flour – 250g
- Salt – pinch
- Baking powder – 6g
- Bicarbonate of Soda – 3g
- Ground cinnamon – 4g
- Ground ginger – 2g
- Ground cardamom – pinch
- Pecan nuts (chopped) – 60g
- Peeled, grated carrots – 250g
For the Icing:
- Full Fat Cream Cheese – 227g
- Butter – 113g
- Icing sugar – 2 cups
- Maple syrup – ¼ cup
- Preheat oven to 170⁰C.
- Soak the raisins in warm water to soften for 10 minutes and then drain.
- Mix oil, eggs, sugar and juice together.
- Sieve the flour into a bowl with the salt, baking powder, bicarb of soda, spices and nuts.
- Add the raisins and carrots to the flour mix and then add the wet ingredients.
- Pour the cake mix into a greased baking tin to ¾ full and bake for 40 minutes.
- Remove from the oven and allow to cool on a wire rack.
- Cover in the cream cheese icing and decorate with toasted flaked almonds.