WHOLESOME ONE-BOWL CARROT CAKE
SERVES 12 | 15 MINS PREP TIME | 1 HOUR 30 MINS COOK TIME
3 cups wholemeal spelt flour
2 tsp baking powder
1 cup brown sugar, lightly packed
2 tsp ground cinnamon
1 tsp natural salt flakes
4 free-range eggs
300ml extra virgin olive oil
1/2 cup pure maple syrup
2 tbsp natural vanilla extract
4 medium carrots, grated
100g walnuts, extra for decorating
1/2 cup sultanas
Cream Cheese Icing
500g cream cheese, at room temperature
50g unsalted butter, room temperature
1 3/4 cup icing sugar mixture, sifted
2 tbsp lemon juice
1 tsp lemon rind
Preheat oven to 170°C fan-forced. Grease and line two 8-inch cake tins.
In a large bowl, add flour, baking powder, brown sugar, cinnamon and salt flakes. Mix together.
Make a well in the centre of the bowl. Add eggs, olive oil, maple syrup and vanilla. Whisk together until just combined. Using a spatula, fold through carrots, walnuts and sultanas.
Evenly divide batter between prepared tins. Place in preheated oven for 40-45 minutes, or until golden brown and cooked all the way through. Remove from oven and allow to cool completely.
To make the icing, beat cream cheese and butter until light and fluffy. Add icing sugar, lemon juice and lemon rind. Mix until smooth.
Remove cooled cakes from tins. Spread 1/3 of the icing over the first cake. Place second cake on top. Using a palette knife, evenly spread remaining icing over sides and top of cake. Decorate sides using additional walnuts. Serve and enjoy with a hot cuppa!