Carrot Cake

Prep time: 20 minutes

Cook time: 50 minutes

Serves: 1 Loaf

Get #isobaking again folks cause this carrot cake is absolutely delicious!!! Swipe for ingredients and method and watch video in highlights for videos!

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  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Total time: 1 hour 10 minutes
  • Serves: 1 Loaf

Ingredients

  • 350 g Carrots grated
  • 150 g Honey
  • 100 g Brown or raw sugar
  • 5 Eggs
  • 1 tsp Bicarb
  • 250 g Almond meal
  • 1 tsp Cinnamon
  • 1/2 tsp Ground ginger
  • 250 g Cream cheese
  • 100 g Icing sugar
  • 4 Lemons
  • Butter to grease tin
  • 1/2 tsp Vanilla extract
  • 1 handful Almonds

Method

  • 1)

    Preheat oven to 180C.

  • 2)

    Grate carrots, weigh out 350g into a mixing bowl.

  • 3)

    Add almond meal to mixing bowl.

  • 4)

    In a separate bowl add honey, sugar and yolks of 5 eggs together and mix.

  • 5)

    Separate egg whites into another bowl and whisk until soft peaks.

  • 6)

    Make well in centre of flour/carrot mix and pour yolk/ sugar mix in.

  • 7)

    Add in 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, zest of 3 lemons and 1 teaspoon of bicarb and mix through.

  • 8)

    Fold in egg whites gently.

  • 9)

    Grease a tin with butter, add baking paper then grease again.

  • 10)

    Pour mixture in and flatten out with spatula.

  • 11)

    Put into oven on 180C for approx 50 mins or until skewer comes out clean.

  • 12)

    For frosting mix icing sugar, cream cheese, zest of 1 lemon and vanilla extra into a bowl whisk it.

  • 13)

    Add juice of 2 cheeks of lemon and whisk it again.

  • 14)

    Place in fridge until cake cooked and cooled.

  • 15)

    When cake cooked, leave out to cool for at least an hour.

  • 16)

    Smear frosting on top and finish with a sprinkle of chopped almonds.

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