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

Prep time: 20 minutes
Cook time: 50 minutes
Serves: 1 Loaf
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- 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.