This carrot cake has been on high rotation in my house since creating this recipe.
There really is nothing like sitting down with a piece of freshly baked cake and a cup of tea on a cold winters day. It’s a simple pleasure that most of us are have the privilege to enjoy. It is one of those moments that needs to be completely savoured, and this cake is the perfect companion to your winter cuppa.
So go put the oven on and create something delicious for yourself, you deserve it.
As always, I love seeing your creations, so don’t forget to tag me on Instagram @pennytodman.
• 2 cups almond meal
• 1/2 cup coconut sugar
• 1/2 cup of fruit cake mix (minus the cherries)-or- sultanas
• 1 large carrot or 2 small, finely grated
• 1 tsp of bicarb soda
• 1 tsp of cinnamon
• Pinch of salt
• 1/4 cup of walnuts or toasted coconut for topping
• 3 eggs
• 1/4 cup of coconut oil
• 200gm of butter at room temperature(I use either salted or unsalted)
• 1/4 cup of coconut sugar
• Zest of one lemon
• Juice of half a lemon
1. Preheat oven to 180 degrees.
2. Peel and grate carrot.
3. Add all the dry ingredients to a large mixing bowl along with the grated carrot. Mix well.
4. Mix the egg and coconut oil in a separate bowl then add to the dry ingredients. Mix well.
5. Pour cake batter into a loaf tin lined with baking paper.
6. Bake for 40-45 minutes.
7. Once cooked, allow to cool completely before icing.
8. For the icing, add the butter and sugar to a stand mixer or food processor (if using the thermo mix add the butterfly whisk.
9. Mix until the butter is fluffy and the coconut sugar is completely mixed in, add the zest of lemon and slowly pour in the lemon juice, scraping down the sides regularly.
10. If the lemon juice separates from the butter, keep mixing until it comes together.
11. Slice the loaf in half length ways. Spread half the icing on the bottom section, layer with the second piece of cake and top with the remaining icing.
12. Sprinkle with walnuts, toasted coconut or what ever takes your fancy.