Frosted Carrot Cake

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

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