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Carrot Cake
SERVES: 12 • TOTAL TIME: 1 HOUR
Ingredients:
2 cups plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
2 tsp cinnamon
1 tsp nutmeg
250 g grated carrot
1 ½ cups brown sugar
2 eggs
½ cup olive oil
1 tsp vanilla extract
1 tbsp apple cider vinegar
1 cup chopped walnuts
For the Frosting
3 ¾ cups icing sugar
3 tbsp butter
1 tsp vanilla extract
2 tsp apple cider vinegar
3 - 4 tbsp freshly squeezed lemon juice
Directions:
Preheat oven to 180C.
Grease a 20 cm round cake tin and line the bottom with baking paper.
Sift flour, baking powder, bicarbonate soda, salt, cinnamon and nutmeg into a mixing bowl.
Add carrot and brown sugar.
Add eggs, oil, vanilla and apple cider vinegar.
Mix everything together with a wooden spoon.
If the batter is too dry after mixing, let it sit for a couple of minutes as the carrots will release moisture. If it is still too dry, add a little milk but only as much as you need to get the consistency wet enough to mix properly.
Add chopped walnuts and stir through.
Place mixture into prepared cake tin and bake for 30 minutes or until a skewer inserted in the centre comes out clean.
Allow the cake to cool completely while you prepare the frosting.
Combine icing sugar, butter, vanilla, apple cider vinegar and 3 tbsp lemon juice in a bowl. Blend with a hand mixer. If the frosting is too thick add more lemon juice until you achieve the desired consistency. If it is too thin add more icing sugar.
Add frosting to the cool cake. Decorate with store bought edible sugar carrots or pipe carrots onto cake by hand using coloured royal icing.
Vegan Option:
This cake can be made vegan by substituting the 2 eggs with 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water) and the butter with vegan butter.
Gluten Free Option:
This cake can be made gluten free by substituting the plain flour with Well & Good gluten free plain flour.