120gCoconut SugarI used Groovy Food Company Coconut sugar
80gGround Almonds
2teaspoonMixed Spice
½teaspoonBaking Powder
Pinchof Sea Salt
225gCarrot
50gChopped DatesI used Whitworths chopped dates
3Large eggs
0.5Lemon (juice)
For the Cream Cheese Icing Topping
80gLight Cream Cheese
2tablespoon0% fat Greek Style Yogurt
40gIcing Sugar
¼Orange (juice)
Lemon zest to decorate
Equipment
2large mixing bowls
Loaf baking tin
Baking paper to line the tinuse a little butter or margarine to help the baking paper stick to the tin. Allow the paper to slightly hang over the edge of the tin so you can easily grab it to remove the cake once baked.
Skewer for testing
Instructions
To make the Carrot Cake
Preheat the oven to 180°C and grease and line the loaf tin with baking paper
In a large mixing bowl combine the flour, coconut sugar, ground almonds, mixed spice, baking powder and salt. Mix together well and then place to one side.
Next grate the carrot and then gather up with your hands and carefully squeeze out as much excess liquid as possible. Place the carrot into a second empty bowl then add the chopped dates, eggs and lemon juice. Mix together until fully combined.
Bring your 2 mixing bowls together and carefully add one to the other and mix well.
Transfer the carrot cake mix to the lined loaf tin and even out the top with the back of a spoon. Place into the centre of a preheated oven and bake for 45 minutes. Cover with foil for the last 45minutes to prevent the cake from burning on the top. After 45 minutes check by inserting a skewer into the centre of the cake, its ready when it comes out clean. If not return to the oven for 5 minutes intervals until an inserted skewer comes out clean.
For the Cream cheese icing topping
Make the topping whilst the cake is baking. In a mixing bowl combine the cream cheese, yogurt, icing sugar and lemon juice. Mix together well for a good 5 minutes, or until smooth and lump-free. Refrigerate until you are ready to use.
Once the cake is baked, remove from the tin by pulling out using the baking paper. Place on a wire rack and allow to completely cool before drizzling over the cream cheese icing. Finish off with some lemon zest and serve.
If not serving immediately, leave the topping off and in the fridge. Wrap your cake in cling film and store in an air tight container. Add the topping when you are ready to serve.
Cake will keep in the air tight container up to 1 week. Check the dates on the yogurt and cream cheese to give an indication of how long the refrigerated topping will keep.