Almond Carrot Cake Recipe

Almond Carrot Cake Recipe
   Serves: 10 | Prep time: | Cooking time: 387 Calories & 20g fat per serving.

  Recipe ingredients

  • 175g Self Raising Flour
  • 175g Dark Brown Sugar
  • 175ml Sunflower Oil
  • 175g Peeled Carrots
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 50g Ground Almonds
  • 1 tsp Vanilla Extract
  • 3 Eggs
  • 1 Orange
  • 125g Icing Sugar
  • 2 tbsp Cream Cheese

Directions

Here is how to make Carrot Cake this #NationalCarrotCakeDay My recipe also contains ground almonds and is made with a cream cheese frosting.
  1. Pre-heat the oven to 180c/350f.
  2. Sieve the Self Raising Flour and Bicarbonate of Soda into a mixing bowl.
  3. Then add the Dark Brown Sugar, Cinnamon, Nutmeg, Ground Almonds, Sunflower Oil and Vanilla Extract into the bowl.
  4. Break in the Eggs and grate in the peeled Carrots and the zest from the Orange.
  5. Thoroughly mix everything together until combined and nice and smooth.
  6. Pour the Carrot Cake mixture into a baking tin that is lined with greaseproof or parchment paper.
  7. Place into the oven and bake for 35-45 minutes.
  8. In the meantime, make the topping by pouring the Icing Sugar and Cream Cheese into a mixing bowl.
  9. Little by little, mix in some of the juice squeezed from the orange. For a thick topping use less juice, for a drizzle use more juice. Leave to set in the fridge whilst the Carrot Cake is baking.
  10. Once the cake is golden on top and a knife comes out clean, remove from the oven and leave to cool thoroughly on a wire rack.
  11. Spread the topping over the Carrot Cake and then it’s ready to serve.

In the mood for baking? Try my microwave chocolate cake recipe – whipped up in 10 minutes.

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Almond Carrot Cake Recipe video