Frosted Carrot Cake

Name: Frosted Carrot Cake
Yield: Serves 10
Ingredients: 115 g/4 oz/½ cup butter, softened, plus extra for greasing; 50 ml/2 fl oz/¼ cup olive oil; 175 g/6 oz/1¾ cup soft light brown sugar; 50 g/2 oz/¼ cups butter, softened; 3 eggs; 30 ml/2 tbsp unsweetened cocoa powder and 4-5 squares dark (bittersweet) chocolate, to decorate; 350 g/12 oz/3 cups icing (confectioners’) sugar; 50 g/2 oz/⅔ cup raisins; 150 g/5 oz/⅔ cup cream cheese; 5 ml/1 tsp baking powder; 2.5 ml/½ tsp bicarbonate of soda (baking soda); 115 g/4 oz/1 cup quinoa flour; 75 g/3 oz/¾ cup ground almonds; 5 ml/1 tsp vanilla extract; 275 g/10 oz/2 cups grated carrots; 5 ml/1 tsp ground cinnamon; 2.5 ml/½ tsp ground nutmeg

Preparation info

Serves
10

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

Classic carrot cake should be moist and decadent and this recipe won’t disappoint, helped by the addition of olive oil and a good proportion of grated carrot. This cake is gluten free so makes an eye-catching cake when alternative dietary requirements are being catered for. Serve with coffee, or with whipped cream for a decadent dessert.

Ingredients

Dessert
Gluten-free
Vegetarian

Ingredients

Method