This carrot cake is unashamedly jam packed with good wholesome ingredients and is probably as good for you as cake can be! It is not a light spongy cake but a dense, extremely moist cake with a smooth cream cheese topping sharp and zesty with lemon zest and juice – this is what a carrot cake should be like, and every time I make it I end up giving out the recipe too – so here it is, give it a go you won’t be disappointed!


Grease and line 9″ square tin and pre-heat your oven to 180ᵒC.

My suggestion is that you start with a large mixing bowl and follow the steps below –

Add to your bowl
6fl oz sunflower oil
9 oz soft light brown sugar

mix well and add
2 large beaten eggs
1 tspn vanilla extract

mix and add
6 oz finely grated carrot
5 oz (small tin) of pineapple drained and finely chopped
3 oz chopped walnuts or pecans
3 oz desiccated coconut
3 oz sultanas

mix and sift in
7 oz plain 85% wholemeal flour
large pinch salt
1 tspn ground cinnamon
1 tspn baking powder

mix well but lightly and pour into you prepared tin, bake 45-50 mins or until a skewer inserted into the middle of the cake comes out clean.

topping
In a med mixing bowl beat together
300g FULL FAT cream cheese
2 oz soft butter
2 oz icing sugar
grated rind 1 lemon + juice to taste

Allow to cool in the tin and then turn out, spread with the topping and chill before cutting into slices – enjoy!

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