Dessert

Carrot cake

Name: Carrot cake recipe
Yield: 10
Ingredients: 250ml vegetable oil; 4 large eggs; 100g coconut sugar; 200g peeled and coarsely grated carrots; 150g spelt flour; 150g almond flour; 2 tsp baking powder; 1 tsp pumpkin pie spice (see notes); 1 tsp ground ginger; 75g walnut; 50g butter, at room temperature; 25g acacia honey (or other light honey); 250g full-fat cream cheese; 1 tsp vanilla extract; Grated zest and juice of 1 orange

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by Giovanna Torrico

CHEF

Feb 14, 2024

“Rich, dark and full of nutty, complex flavours from the spelt flour, this cake has a classic cream cheese frosting, but you could swap it for cashew nut filling if preferred.” – Giovanna Torrico.

1 cup (250ml) vegetable oil, plus extra to grease
4 large eggs
100g coconut sugar
200g peeled and coarsely grated carrots
150g spelt flour
150g almond flour
2 tsp baking powder
1 tsp pumpkin pie spice (see notes)
1 tsp ground ginger
3/4 cup (75g) walnuts, roughly chopped, to decorate

Frosting

50g butter, at room temperature
25g acacia honey (or other light honey)
250g full-fat cream cheese
1 tsp vanilla extract
Grated zest and juice of 1 orange

Method

1.

Preheat oven to 200°C/180°C fan-forced. Grease a 20cm round cake pan and line with baking paper.
2.

Whisk the oil, eggs and sugar in a large mixing bowl until well combined. Gently fold in the carrots and all other ingredients, except the walnuts, and mix until evenly blended.
3.

Pour batter into pan and bake for 35 minutes or until the cake has risen. Leave to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
4.

Meanwhile, place all the ingredients for the frosting in a bowl and whisk until smooth. Spread the frosting evenly over the top of the cake and decorate with the chopped walnuts.

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Recipe Notes

This cake will keep in the fridge, un-iced, for 3 days. You can find pumpkin pie spice at herbies.com.au, or make your own: combine 1 tbs cinnamon, 1 tsp ground nutmeg, 1 tsp ground ginger and 1/2 tsp ground cloves.