If you fancy a cheeky little something for when the Easter bunny bounces in then look no further – this gorgeous carrot cake is easy, tasty, light and just a little bit naughty!
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| Prep Time | 15 Mins |
| Cook Time | 40 Mins |
| Passive Time | 20 Mins |
| Servings |
Squares
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Ingredients
- 225 G White spelt flour
- 2 Tsp baking powder
- 1.5 Tsp ground cinnamon
- 1/2 Tsp ground nutmeg
- 1 Tsp ground ginger
- 60 G raisins
- 3 eggs Beaten
- 180 G coconut oil Melted
- 120 G coconut palm sugar
- 360 G carrots Grated
- 2 Oranges Zest of one, peel of the other
- Pinch sea salt
- 250 G cream cheese Or dairy free alternative
- 2 Tbsp Set honey
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to 180oC and line a 28x20cm baking tray.
- In one bowl, mix together the flour, baking powder, cinnamon, nutmeg, ginger, raisins and salt.
- In a separate bowl mix together the eggs, coconut oil, palm sugar, carrots and zest.
- Combine the two mixtures thoroughly and pour into the baking tin and bake for 30-40 minutes until golden and a skewer inserted in the middle comes out clean.
- Remove and cool for about 20 minutes before turning out onto a wire rack and cooling completely.
- Combine the cream cheese and honey and once the cake is cool, spread over the top of the cake.
- Finely slice the orange peel and sprinkle on the top. Slice and enjoy! (Can be stored for around 5 days in an airtight container.)
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