Carrot Cake

There's something so more-ish about carrot cake that makes it the perfect every day cake. And if you want to dress it up, simply top it with a cream cheese frosting (below) and some pecan nuts to decorate. For the "low carb high fat" foodies, you can substitute normal flour for almond flour, quarter the quantity of oil and add 2 teaspoons of baking powder.

Ingredients

• 1/2 cup of brown sugar
• 1/2 cup + 2 tbsp oil
• 2 large eggs
• 3-4 large grated carrots
• 1 small grated apple
• 1 cup of self-raising flour
• 100g of pecans (more or less as preferred)
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp bicarbonate of soda
• Pinch of salt

Frosting

• 70g cream cheese 
• 25g unsalted butter
• 150g icing sugar
• 1 tsp vanilla paste/1 tbsp lemon juice

Method

*Heat oven to 180c*

1. Beat sugar and oil until thick adding one egg at a time.

2. Add grated carrots and apple and mix until combined. 

3. Sift in the flour, salt, spices and bicarb of soda, mixing until all combined.

4. Add broken pecans and mix.

5. Bake for 60 minutes in a medium loaf pan.

Once cool, beat the butter and cream cheese until smooth, gradually adding the icing sugar. At this point you can either add the vanilla paste/extract or lemon juice if using instead.Once the texture is light and fluffy, generously cover the cake with the frosting.

*Decorate with pecans for a beautiful finish*

                                        

                                                                  Happy baking B x