Carrot cake is a classic sweet treat, and was in fact voted the UK’s number 1 cake of choice in 2011! It is usually packed full of sugar both in the cake itself as well as the icing. However carrots have a natural sweetness to them, and so this cake presents an obvious choice as a sugar free indulgence. This particular version is actually gluten free too!
For the cake:
150g ground almonds
1 heaped tsp baking powder
1/2 tsp ground cinnamon
1 tsp mixed spice
25g chopped walnuts
100g finely grated carrot
1 orange, zested plus the juice of half
100g melted butter
1 tsp vanilla extract
3 large eggs, beaten
For the frosting:
150g cream cheese or mascarpone
1 heaped tsp orange zest
a squeeze of orange juice (approx. 1/2 tablespoon)
1 tsp vanilla essence (or orange extract)
- Pre-heat the oven to 180C/350F/Gas Mark 4. Grease a 20cm round tin and line with parchment.
- This is an all-in recipe – put all the ingredients into a bowl and mix until thoroughly combined. Pour into the tin and spread evenly.
- Bake in the oven for 25 minutes or until a skewer inserted into the middle comes out clean.
- Allow to cool while you prepare the frosting.
- Into a medium sized bowl, add the cream cheese, zest and vanilla. Whisk together by hand or with an electric whisk until well combined.
- Gradually add the juice – you may not use much. The final result should be a fairly thick consistency, and not able to run off your spoon. Add more cream cheese to the mix if it does.
- Spread the frosting over the cooled cake evenly.
- Decorate with whole walnuts and serve.