Carrot Cake Recipe

I like having sweets around the house to eat (because I’m a glutton) and also to share. I prefer candies like fudge or honeycomb but don’t mind the odd friand or sweet cake either. Carrot cake is one of my regulars because I have so many of the ingredients to hand (eggs, almond meal, honey and carrots from the garden or, out of season, from the fridge) and because it almost seems like it’s good for you, but mainly because it tastes good.

Carrots harvested specifically for my carrot cake

I’ve made carrot cake for a while now and, more recently, I’ve tweaked my old recipe substituting some of the flour with my almond meal and some of the sugar with honey from my beehives.

Here’s my near-enough-to-perfect (there’s always room for improvement) tweaked carrot cake recipe:

1) In a bowl mix together:

• 2 eggs
• 3/8 cup (an overflowing 1/4) vegetable oil
• 1/4 cup honey
• 1/2 cup sugar
• 1 teaspoon vanilla

2) Add dry ingredients to mixture:

• 1/4 cup almond meal
• 3/4 cup flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon

3) Add 1 1/2 cups grated carrot (2 good-sized carrots or a handful of garden grown)

4) Pour into greased baking pan

5) Bake at 170 C (340 F) for about 40 minutes or until toothpick comes out dry

6) Leave in pan for 10 minutes then tip onto a cooling rack to finish cooling

7) When completely cool add icing made by creaming together:

• 100 grams soft cream cheese (this should have been sitting out at room temp for a while to soften)
• 1/4 cup butter (also softened at room temp)
• 1 1/4 cup icing sugar
• 1 teaspoon vanilla
• dash of lemon juice

Cut into squares and serve to all your new best friends. This is super rich and moist because of the honey and almond meal. I suggest 2 pieces will be what most people want 🙂

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