Carrot Cake

When I think of Carrot Cake I think healthy and delicious. The truth is that most carrot cakes have a lot of oil and sugar. I have reduced the sugar and oil to make a healthier version and in my opinion not compromising on taste. I am not sure why carrot cakes have so much oil because I don’t think its necessary. This cake gets its moisture from crushed pineapple (drained) and I like to add chopped nuts however this is optional (worth considering if making for a crowd as some people do not like nuts).

I keep the cake in the fridge and bring to room temperature before serving. This cake will keep for about four days in the fridge.

Makes one double layer cake|Baking time 55-60 minutes

Cake

2 cups (300 grams) flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup (187 mls) sunflower oil
1/4 cup (4 tablespoons) golden syrup
1/2 cup (112 grams) dark brown soft sugar
3 large eggs
2 cups (300 grams) grated carrot
1 cup crushed pineapple – drained [432 grams tin]
1/2 cup (60 grams) chopped walnuts – optional

Method

  1. Preheat oven to 160 degrees Celsius
  2. Grease and line the base of two 20 cm round cake tins
  3. Sift flour, baking powder, cinnamon and nutmeg and set aside
  4. Beat oil, golden syrup, sugar and eggs together until thick and frothy
  5. Fold in sifted dry ingredients
  6. Fold in crushed pineapple, grated carrots and nuts if using
  7. Divide into two tins and bake until a skewer comes out clean – about 1 hour
  8. Cool for 10 minutes in the tin before turning out onto a wire rack to cool completely
Cream Cheese Frosting
300 grams cream cheese at room temperature
1/2 cup (125 mls) double cream
4 tablespoons golden syrup/maple syrup or honey
1 teaspoon lemon juice
Beat all ingredients together until thick and fluffy. If you want a sweeter icing add more golden syrup/maple syrup or honey.
To assemble:
  • Spread half of the frosting over one layer of the cake and top with other cake layer and then spread with remaining frosting.
  • Decorate with additional chopped nuts and drizzle with a little golden syrup if desired