RCI-BR.004.0263.001
Hearty Healthy Carrot Cake
Hearty Healthy Carrot Cake from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 8 oz
- 1 teaspoon
- 1 teaspoon
- 4 oz
- demerara sugar - demerara sugar Cubes4 oz
- 4 oz
- 8 oz
- 4 oz
- Rind of one orange (finely grated)1 unit
- tofutti cream cheese6 oz
- 2 oz
Method
1
Preheat oven to 350°F (175°C) and grease a 7-inch round cake tin with margarine, then line the base with parchment paper.
2
Sift self-raising flour, ground cinnamon, and ground nutmeg into a large mixing bowl.
3
Cream together margarine and demerara sugar in a separate bowl until light and fluffy, approximately 3-4 minutes of beating.
4
Add maple syrup to the creamed mixture and beat until well combined.
2 minutes
5
Fold the flour mixture into the wet ingredients using a spatula, stirring gently until just combined.
6
Stir in finely grated carrots, raisins, and orange rind until evenly distributed throughout the batter.
7
Pour the batter into the prepared cake tin and level the top with the back of a spoon.
1 minutes
8
Bake in the preheated oven for 35 minutes until a skewer inserted into the center comes out clean or with just a few moist crumbs.
35 minutes
9
Remove the cake from the oven and allow it to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
10 minutes
10
Beat tofutti cream cheese and icing sugar together until smooth and spreadable, about 2-3 minutes.
11
Spread the cream cheese frosting evenly over the cooled cake, then slice and serve.