Ok so I’m going for an ever so slightly naughty sweet treat here but you know I just think, you gotta have carrot cake in your life once in a while. And whilst this does have a touch of the bad stuff in it, it also has more carrots that your average carrot cake and you never know when you might need that extra night-vision!!
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| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 1 Orange
- 150 g sultanas
- 80 g pecans roughly chopped
- 3 eggs
- 160 g light muscovado sugar I used coconut sugar instead
- 280 g scrubbed and finely grated carrot
- 150 g white rice flour
- 80 g ground almonds
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- For the icing:
- 35 g unsalted butter cold and cubed (I use goats butter)
- 200 g icing sugar I used Stevia icing sugar
- 2 tsp freshly squeezed lime juice
- 35 g cream cheese I use spreadable goats cheese
- finely grated zest of 1/2 lime
Ingredients
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Instructions
- Preheat the oven to 160oC and grease the bottom and sides and line the bottom of two 18cm diameter loose bottomed cake tins.
- Finely grate the zest of the orange on to a plate and set it aside then squeeze the orange juice and soak the sultanas in the juice.
- Toast the pecans in the oven for about 10 minutes (set a timer so they don't burn!).
- Whist the eggs and sugar for 5 minutes until pale and coffee coloured.
- Add the grated carrot and orange zest and beat again.
- Whisk the flour, ground almonds, cinnamon, baking powder, vanilla extract and salt until all are combined.
- Add the sultanas with the orange juice and toasted pecans and mix with a spatula.
- Divide the mixture evenly between the 2 tins and place in the middle of the oven for 1 hour.
- Remove the cakes from the oven, and turnout onto a wire rack to cool completely
- Make the cream-cheese icing by whisking the butter until light and softened, then add 100g of the icing sugar and mix to a fine breadcrumb consistency.
- Add the lime juice and mix again to a paste.
- Add the cream cheese and lime zest as well as the remaining icing sugar and beat by hand.
- Refrigerate for 15 minutes before icing the cold cake.
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