My first recipe on my new blog – yay!
This Carrot Cake is based on a James Martin recipe and has the same deliciousness as standard oily carrot cakes do, but I use some ‘better’ ingredients to make it (almost) guilt-free.
I have my friend Bea to thank for introducing me to using healthier alternatives in this recipe – she is the queen of healthy baking!
I’ve become a bit obsessed with this cake and have made it about 10 times this year – with some amazing and some not so good turn-outs! Like most recipes, it takes a bit of tweaking to get it right and you can alter the amounts of things like the orange, walnuts, sugar and cinnamon to your taste.
The changes I’ve made to the standard recipe you can find on the BBC website are as follows:
Sunflower oil – Coconut oil
Light brown sugar – A mixture of sugar & Stevia
Self-raising flour – A combination of coconut flour & wholemeal self-raising/spelt flour
+ Extra carrot and sultanas for moisture
Here’s what you’ll need to make it:
- 100g light muscovado sugar
- 30g Stevia/Truvia
- 100ml melted coconut oil
- 5 eggs
- 300g grated carrot
- 120g sultanas
- Zest of 2 oranges (+ some of their juice if you want extra orangeyness)
- 100g coconut flour
- 200g self-raising wholemeal flour (or spelt if you’d rather)
- 1 tsp bicarbonate of soda (or 2 if you’re using spelt instead of self-raising wholemeal flour)
- 2 tsps cinnamon
- 1-2 tsps mixed spice, depending on your tastebuds
- Chopped walnuts – as many as you like!
- 400g FULL-FAT soft cheese (low-fat doesn’t work, trust me)
- 190g icing sugar
- Pinch of cinnamon
- Walnuts, to decorate
…and how to do it:
- Preheat your oven to 180C/160C fan and grease 2 round cake tins.
- If you haven’t already, melt your coconut oil in a pan over a low heat and put it to one side to cool.
- Mix together the sugar, Stevia, flours, bicarbonate of soda, cinnamon and mixed spice in a large mixing bowl.
- In a separate (still pretty big) bowl, whisk the eggs with the cooled coconut oil and add this to the dry ingredients.
- Mix your orange zest and sultanas in a small bowl and microwave for 1 minute (this mixes the juices together), then add to the dry ingredients.
- Lastly, add the grated carrot and some chopped walnuts and stir it all thoroughly. Don’t worry that it looks a bit more dry than a normal cake mixture – once it’s all cooked and iced it will be lovely and moist.
- Divide the mixture between the 2 tins and pop it in the oven for 35-40 minutes. Once it’s cooked, leave it in the tin to cool (and make sure it’s not still warm when you go to ice – put in in the fridge for a while if you need to).
- For the icing, whisk together the soft cheese, icing sugar and a little bit of cinnamon until it’s smooth.
- Spread the icing on the bottom cake before adding the top and icing that too. Then add some extra walnuts if you wish, and voila!
I have no idea of the nutritional values of the cake but it’s nice to know that you’re not indulging yourself quite as you usually would with carrot cake. I have been known to have this for breakfast several times in the past, but hey – with all that fruit, it’s fine!
I find that this cake tends to get better over a couple of days as the icing sinks through the cake and makes the layers a bit more gooey, but make sure you keep it in the fridge to keep the soft cheese fresh.
Let me know if you have a go at making this, and I’d love to see some pictures 🙂