I had some leftover carrots in the fridge and a lonely orange from I don’t know when so I decided to make a carrot cake. I’m not really a big fan of carrot cake but maybe that’s because I never had a good one before.
Prep time: 30-40 minutes (grating the carrots took me forever)
Cook time: 20 minutes
Serves 6 (This was made into 6 mini-loaves, approximately the size of 6 cupcakes. You can double this recipe to make a proper 20cm round cake)
2 eggs, separated
130g brown sugar
zest and juice of half an orange
120g mixed nuts, crushed
120g carrot, finely grated
50g wholemeal flour
1/2 tsp of baking powder
1/2 tsp cinnamon (or nutmeg) powder
for the frosting:
100g cream cheese (I used Philadelphia 5% fat)
100g icing sugar
zest and juice of half an orange (go easy on the juice in case your frosting gets too watery)
Preheat the oven to 180C.
Cream the egg yolks and the brown sugar until it becomes creamy. Fold in the wholemeal flour, orange zest, orange juice, and nuts. If you do have any, also add in the cinnamon/nutmeg powder (I forgot to add this but in afterthought, it would’ve been a good idea).
Whisk the egg whites until they become bubbly. Then fold this into the rest of the mixture.
Grease the muffin/loaf tray and pour the mixture in. Bake in the oven for 20 minutes or until cooked through.
Meanwhile, make the frosting. Just cream the cheese and icing sugar until smooth. Then add the orange juice (make sure that you don’t add too much in case it becomes watery) and some of the orange zest. Reserve some to sprinkle on top.
When the carrot cakes are done, place them on a cooling rack. When they are cool, spread the frosting on top and serve. I actually like these the next day after it has been refrigerated for a more dense texture.