Frosted Carrot Cake

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Preparation info

  • Difficulty

    Easy

  • Serves

    10

Appears in

The Quinoa Cookbook

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

  • 175 g/6 oz/ cup soft light brown sugar
  • 115 g/4 oz/½ cup butter, softened, plus extra for greasing
  • 50 ml/2 fl oz/¼ cup olive oil
  • 3 eggs
  • 115 g/4 oz/1 cup quinoa flour
  • 75 g/3 oz/¾ cup ground almonds
  • 5 ml/1 tsp baking powder
  • 2.5 ml/½ tsp bicarbonate of soda (baking soda)
  • 5 ml/1 tsp ground cinnamon
  • 2.5 ml/½ tsp ground nutmeg
  • 5 ml/1 tsp vanilla extract
  • 275 g/10 oz/2 cups grated carrots
  • 50 g/2 oz/ cup raisins
  • 30 ml/2 tbsp unsweetened cocoa powder and 4-5 squares dark (bittersweet) chocolate, to decorate

For the frosting

  • 350 g/12 oz/3 cups icing (confectioners’) sugar
  • 150 g/5 oz/ cup cream cheese
  • 50 g/2 oz/¼ cups butter, softened

Method

  1. Preheat the oven to 180°C/350°F/Gas 4. Butter and line a 20 cm/8 in cake tin (pan).
  2. In a large bowl, using an electric mixer or a hand whisk, beat together the sugar, butter and olive oil until light in colour and fluffy. Add the remaining ingredients and stir to form a batter.
  3. Pour the mixture into the tin and bake for 40-50 minutes, until a skewer comes out clean. Remove from the oven and leave to stand for 10 minutes, then remove the cake from the tin and set aside to cool completely on a wire rack.
  4. Make the frosting by beating together the ingredients in a bowl until smooth.
  5. Decorate the cooled cake with the frosting, creating a swirled effect with the back of a fork. Sift over the cocoa powder and grate the chocolate on top.
  6. Serve in slices, with a cup of coffee. The cake will keep in the refrigerator for up to a week.

Nutritional Information: Gluten free Energy 335kcal/1397kJ; Protein 5g; Carbohydrate 33g, of which sugars 24g; Fat 21g, of which saturates 8g; Cholesterol 64mg; Calcium 59mg; Fibre 1g; Sodium 207mg.