This less sweet, more compact carrot cake is packed with many essential nutrients. Beta-Carotene found in carrots, the precursor of Vitamin A, a powerful antioxidant, when added to the ones present in Soft-dried raisins and cranberries, make this afternoon tea favourite a fantastic option indeed.
Coconut oil, known for its anti-inflammatory properties and many benefits on the Cardiovascular system, is the best choice for the recipe.
Walnuts, rich in essential fatty acids and magnesium, coupled with cinnamon make this cake one to remember.
This recipe makes 10 servings or serves 10. To be a treat do not exceed the stated dose!
Preparation 10 minutes
Cooking time 40 minutes
175 g Light Muscavado Sugar
175 g Self-raising Flour
100 ml melted Organic Coconut Oil
3 Medium Eggs (lightly beaten)
140 g Grated carrots
100 g Walnuts Halves
50 g Cranberries
25 g Soft-dried raisins
1 Tangerine (+ grated rind)
1 tbsp Ground Cinnamon
1 tsp Bicarbonate of Sodium
125 g Icing sugar
2 tbsp juice from tangerine
Preheat oven to 160˚c (fan oven). Oil and line the square cake tin with parchment/greaseproof paper.
Tip the sugar in a large bowl, the melted and cool Coconut Oil, and add the eggs. Mix lightly and stir in the grated Carrots, Cranberries, Raisins and Walnuts.
Mix the flour and bicarbonate, and then sift into the bowl. Add the cinnamon (and half a tsp of nutmeg for a more intense flavour), and the grated tangerine rind.
The mixture should be runny and smooth.
Pour in the prepared tin and bake, until the centre feels firm and bouncy. Let to cool for 5 minutes then turn the cake out on a wire rack to fully cool.
In a small bowl, beat together the frosting ingredients together until smooth. Drizzle frosting over the cake and use the blade of a knife to spread it evenly.
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Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.