Get #isobaking again folks cause this carrot cake is absolutely delicious!!! Swipe for ingredients and method and watch video in highlights for videos!
Prep time: 20 minutes
Cook time: 50 minutes
Serves: 1 Loaf
- Prep time: 20 minutes
- Cook time: 50 minutes
- Total time: 1 hour 10 minutes
- Serves: 1 Loaf
- 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
Preheat oven to 180C.
Grate carrots, weigh out 350g into a mixing bowl.
Add almond meal to mixing bowl.
In a separate bowl add honey, sugar and yolks of 5 eggs together and mix.
Separate egg whites into another bowl and whisk until soft peaks.
Make well in centre of flour/carrot mix and pour yolk/ sugar mix in.
Add in 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, zest of 3 lemons and 1 teaspoon of bicarb and mix through.
Fold in egg whites gently.
Grease a tin with butter, add baking paper then grease again.
Pour mixture in and flatten out with spatula.
Put into oven on 180C for approx 50 mins or until skewer comes out clean.
For frosting mix icing sugar, cream cheese, zest of 1 lemon and vanilla extra into a bowl whisk it.
Add juice of 2 cheeks of lemon and whisk it again.
Place in fridge until cake cooked and cooled.
When cake cooked, leave out to cool for at least an hour.
Smear frosting on top and finish with a sprinkle of chopped almonds.