Lately I've been really noticing the shift in Seasons. Apple trees are hanging heavy with fruit and squashes and pumpkins ripening on their vines. In my own kitchen I'm beginning to use lots more root vegetables and crave more warming foods. Baking too feels more appealing on these colder days. Carrot cake and cream cheese icing has to be one of the best cake pairings around. Cream cheese icing is one my favourite varieties of icing because of its creamy indulgent consistency but it still manages to not be overly sweet in flavour. I love sneaking fruit and vegetables into my baking to increase fibre and beef up nutritional content. Carrots also happen to keep this cake incredibly moist so its a winner all round in my book.
Serves 10
Ingredients:
- 275ml maple syrup
- 10 eggs
- 200g coconut oil
- 1 tsp vanilla extract
- 5 medium carrots, grated
- 100g raisins
- 85g coconut flour, sifted
- 1 tsp bread soda
- 1 tsp cinnamon
- 1 tsp sea-salt
Cream Cheese Icing
- 240g cream cheese, I used St. Tola Divine goat's cheese spread
- 4 tbsp agave syrup
- 1 tsp vanilla extract
To decorate
- Pecan nuts
Method:
Preheat oven to 180ºC/350ºF/Gas 4. Grease and line 2 x 8-inch springform cake tins.
Whisk together the maple syrup, eggs, coconut oil and vanilla extract. Add the grated carrots, raisins, coconut flour, bread soda and sea-salt and mix together. Pour the batter into the prepared cake tins and bake for about 35-40 minutes or until cooked through. Leave to cool on a wire rack before removing the cake tins carefully.
While the cake is in the oven prepare the icing; Mix together the cream cheese, agave syrup and vanilla extract. You can add a little more agave to taste, if you prefer a sweeter icing.
Once the cakes have cooled, assemble the cake by laying the first layer down on a plate, spreading with a layer of icing. Then lay the second layer on top and spread another layer of icing over this. Decorate with some pecan nuts and serve.