Maple Carrot Cake
Serves 12
Time 1 hour 45 minutes
Ingredients
3 large carrots, peeled and grated
3 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp mixed spice
1 cup raw sugar
½ cup currants
½ cup maple syrup
3 eggs, lightly beaten
1 cup extra virgin olive oil
1½ cups self-raising flour
2½ cups almond meal
Icing
2 cups icing sugar
¼ cup maple syrup
1 tbsp vanilla bean paste
250g cream cheese, at room temperature
300g ricotta
To serve
¼ cup maple syrup
Method
Preheat the oven to 160°C.
Line a 22cm round cake tin with non-stick baking paper.
Mix carrots, baking powder, baking soda, cinnamon, mixed spice, sugar, and currents in a large bowl. Add the wet ingredients and stir with a wooden spoon until everything is combined. Add self-raising flour and almond meal and mix together.
Pour the mixture into the prepared tin.
Bake for 1 hour or until cooked when tested with a skewer.
Cool in the tin for 10 minutes, before flipping it onto a wire rack to cool completely.
Use a food processor to combine all of the ingredients for the icing. Spread over the top of the cake. Create a well in the centre of the icing and pour maple syrup into the well to serve.