Carrot cake seems to be like Marmite, you either love it or hate it. I LOVE it... aside from the fact that it tastes awesome, the ingredients in my carrot cake are unbelievably healthy! The benefits range from Omega 3 packed walnuts to immune system boosting cinnamon to the skin loving beta carotene in the carrots...
As I keep highlighting, yes this is cake, it tastes great and is loaded with incredible ingredients with lots of health benefits BUT it's not a 'health food' and doesn't become ok to eat on a daily basis just because the ingredients fit in with your nutrition goals. Cake is for a treat.... don't forget that!
For the cake:
- 4 tbsp Irish honey
- 125ml walnut oil
- 60g Greek yoghurt
- 3 eggs
- zest of 1 large orange (reserve 1 tsp zest for the icing)
- 225g ground almonds
- 1 tsp bicarbonate of soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 3 medium carrots, coarsely grated
- 100g walnuts, chopped
Preheat oven to 160d (fan). Line an 8" round cake tin with baking parchment.
Pour into prepared tin & bake for 40 minutes. (Since nut flours burn easier than wheat flour & oven temperature vary hugely, keep an eye on the cake to ensure it is not over-browning. If needed, place a sheet of parchment paper loosely over the top of the tin).
Once baked (slide a cake tester/or skewer into the centre of the cake to ensure that it comes out clean without any cake mixture), remove from the tin and allow to cool on a wire rack.
For the icing:
30g butter, softened to room temperature
1 tsp orange zest
3 tbsp orange juice
Mix the ingredients until smooth. Do not over-mix or the icing will become too runny.
Spread an even layer over the cake and top with chopped walnuts.