Healthy Carrot Cake

Serves 10

250g

Soft brown sugar


5

Large eggs


210g

Gilchesters Organic Pizza & Ciabatta Flour


200g

Ground Almonds


2tsp

Baking powder


1tsp

Ground cinnamon


A pinch

Salt


150ml

Sunflower oil


250g

Grated carrots


1 Lemon, 1 Orange

Juice & Zest Lemon & Orange



The Icing



100g

Icing Sugar


1 tbsp

Hot water


100g

Soft butter


1 tbsp

Cream cheese


Method

Pre-heat the oven to 180°C. Grease a 23cm round tin and dust with semolina.

Beat the sugar and eggs for about 5 minutes.

Mix flour, baking powder, almonds, cinnamon and salt and sieve it into the egg batter. Add the sunflower oil, zest and juice of the lemon and orange and mix well.

Fold in the grated carrots and pour into the prepared tin.

Bake in the oven for about 50 – 60 minutes, or until a wooden skewer comes out clean.

Leave the cake for 10 minutes to cool in the tin, then turn out and leave on a rack to cool completely.

For the icing, add a little boiling water to the icing sugar and stir until all lumps are gone. Then mix in the butter and icing sugar, once cake is cool spread ontop.

*You may wish to double up the icing ingredients if your an icing lover*

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