Carrot Cake
A Dairy free carrot cake optionif you don't addthe topping
Ingredients
| 275g | Fairtrade organiccaster sugar |
| 225ml | organic sunflower oil |
| 1½tsp | Steenbergs organic baking powder |
| ½tsp | Steenbergs organic Fairtrade ground cloves |
| 225g | carrots, finely grated |
| 75g | cream cheese |
| 3tbsp | organic Fairtrade caster sugar |
| 3 | free-range eggs |
| 175g | organic plain flour |
| 1½tsp | organic Fairtrade ground cinnamon |
| ½ tsp | Steenbergs Organic natural sea salt |
| 100g | chopped organic walnuts |
| 40g | unsalted butter |
Method
- Grease a 10cm cake tin with a pastry (or paint) brush; turn the baking tray upside down after greasing to allow any excess oil to drain away. Line with baking paper. Heat oven to 175°C.
- Sieve together the organic plain flour, baking powder, organic Fairtrade spices and salt into mixing bowl. Put organic Fairtrade sugar in a large bowl and stir in oil with a wooden spoon. Beat in the free-range eggs, 1 at a time. Continue to beat, adding in the organic flour mixture as spoonful at a time. Now stir in the organic walnuts and carrots - keep back about 1 tbsp of carrots for decoration).
- Spoon the mixture into a cake tin and bake for 70 - 80 minutes, or until top springs back when pressed lightly. Cool on a rack before cutting.
- For the frosting: use a blender and beat the cream cheese until smooth. Add butter a little at a time, beating it into the cream cheese until fully blended. Then add sugar and beat again until smooth. When cake is cold, smooth this frosting over the top with a knife dipped in hot water. Dot some carrots on the cake as decoration.
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