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21st February
written by Nibblish

This carrot cake is mouth watering and absolutely delicious. I made it for my friend Nick’s birthday and got him and everyone else addicted to it! While a lot lighter in fat content than the traditional version, it’s really moist and tasty because of the extra egg in the mixture! It works really well as a gluten free recipe which makes it easier to digest too, but it doesn’t have to be and you can also use normal flour if you prefer!

Ingredients: (12 slices)

4 eggs
2.5 cups brown sugar
1 cup sunflower oil
1.5 cups gluten free flour
2 tsp baking powder
3 carrots, grated
1 cup walnut, chopped
6 walnut halves
2 tsp ground cinnamon
1 tsp vanilla essence
1 tsp salt

150g cream cheese
50 g soft butter, soften
1/2 cup icing sugar
1 tsp vanilla essence


1. Preheat the oven to 175 degrees. Brush 2 identical round baking trays with oil and sprinkle with flour to make it non stick. If you don’t have 2 round trays of the same size, you can also cook the cakes in 2 successive batches.

2. Beat the eggs until light and fluffy.

3. Whisk in the brown sugar until smooth.

4. Stir in the oil gradually, followed by the flour, cinnamon, vanilla, salt and baking powder. Once the mixture is nicely combines, fold in the grated carrots and chopped walnut. Pour evenly into the two prepared pans and bake in the oven for 45 minutes.

5. To prepare the icing mixture, place the cream cheese, butter, icing sugar and vanilla into a mixing bowl and combine using a wooden spoon.

6. When the cakes a cold, spread half of the icing generously on one of them.

7. Stack the cakes on top of each other, cover the sides of the cake with the remainder of it and place the walnuts halves on top.

For an even healthier version of this cake, you can also replace the 50g butter in the icing with an extra 50g of cream cheese. Only watch out though, if you’re really serious about your fitness, is that you will need a lot of discipline to stick to just one piece!

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