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Add a photoCarrot cake is quite a "heavy" dessert and it sounds much healthier than it really is. The high content of oil, sugar, full fat cheese and walnuts are miles away from the low fat diet. That is why I don't bake it very often. The battle starts as soon as I put this yummy cake on the table and in 10 minutes crumbs are the only indication of its existence.
Ingredients
- INGREDIENTS:
- 225g self raising flour
- 2 medium eggs
- 2 teaspoons baking powder (level the teaspoons)
- 150g light brown sugar
- 150ml sunflower oil
- 2 ripe bananas, mashed
- 120g grated carrots
- 70g chopped walnuts
- 2tsp vanilla extract
- 1/2 tsp grated or ground nutmeg
- 1 tsp cinnamon
- (a handful of dark chocolate bits or raisins - optional)
- For the topping:
- 200g full fat soft cheese
- 50g very softened butter
- 50g sifted icing sugar
- 1/4 tsp vanilla extract
- chopped walnuts for decoration
Directions
- - Preheat the oven to 180C/fan 160C/gas mark 4/356F . Grease a 20cm/8inch deep round cake tin and line the base with baking parchment.
- - Chop the walnuts coarsely.
- - Grate the carrots coarsely too.
- - Mash two ripe bananas with a fork.
- - Measure all the ingredients in a big bowl and gently mix them together. Be sure, not to over mix.
- - Turn the batter into the prepared tin and level the surface.
- - Bake for about 50-60 minutes or until the cake is well risen and shrinking away from the sides of the tin.
- - When the carrot cake is baked leave it in the tin for a few minutes, then turn it out and finish cooling on a wire rack.
- - For the topping: Put 50g of butter in a warm place to get it really soft. Measure all the ingredients into a bowl (except walnuts) and give them a good stir with a fork. You can also use food processor. Mix until soft and smooth.
- - Spread the mixture with a spatula or a knife over the top of the cake. Decorate the top with chopped walnuts.
- - Chill for a few minutes before serving, and store in the fridge as the topping is soft.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 8 servings | |
| Calories 588 | |
| Calories from Fat 299 | 51% |
| Total Fat 34.35g | 43% |
| Saturated Fat 6.87g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 756mg | 32% |
| Potassium 393mg | 11% |
| Total Carbs 64.82g | 17% |
| Dietary Fiber 2.2g | 7% |
| Sugars 23.14g | 15% |
| Protein 7.4g | 12% |
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