What is your go to cake to comfort on a rainy autumn day? Amongst my favorite will always be carrot cake! 🥕🥧
A couple of weeks ago a good friend asked me for a carrot cake without oil, and obviously I needed to bake it. I was surprised by the outcome, you don’t risk any of the moist and flavour.
170 g plain flour
1 tsp baking powder level
1 tsp cinnamon level
1/2 tsp ginger level
1/4 tsp mixed spice level
1/4 tsp nutmeg level
1/2 tsp salt level
170 g light brown sugar
2 medium eggs room temperature and lightly beaten
150 ml applemuss
200 g grated carrots about 2 medium carrots
100 g walnuts finely chopped
Cream Cheese Drip Icing
90 g full fat cream cheese room temperature
50 g icing sugar sifted
1/2 tsp vanilla extract level
🔸Preheat the oven to 170°/150° fan.
🔸Line a 1kg/2lb loaf tin with baking paper.
🔸In a large bowl whisk together all the dry ingredients.
🔸Add the finely chopped walnuts to the dry ingredients and whisk to combine.
🔸Add the apple muss and lightly beaten eggs to the dry ingredients. Fold until almost fully combined.
🔸Add the grated carrots and fold with the spatula until combined. Try not to overmix, but make sure no pockets of flour remain.
🔸Pour this mixture into your prepared loaf tin and level it out.
Place into your preheated oven and bake for around 50 minutes to 1 hour. I’d recommend checking that it is baked for 45 minutes, and every 5 minutes after that.
🔸Once baked place onto a wire cooling rack to cool completely before removing from the loaf tin.
Cream Cheese Icing
🔸In a medium bowl using a spatula mix, the softened cream cheese and vanilla extract, add a few tablespoons at the time, add the icing sugar, beating until smooth. Distribute on a cold cake. Decorate with nuts.