My job consists of a lot of driving around. This can often mean I don't have much time to eat so I like to bring with me easy, snack like things to just munch on in the car...while trying to be healthy. So if you ever see a someone driving around Melbourne chowing down on a carrot, you're probably looking at me.
I do love a carrot. It's usually my go to food when I'm feeling fat and unhealthy. It's one of those foods that just feels like you're revitalising your body whenever you consume it, that and a good snow pea (but I highly doubt snow peas would work in a cake).
This cake is another Donna Hay special (what can I say, I'm an addict) with a few minor tweaks. Like I've said before, I'm a huge fan of flourless cakes. And this one is no exception.
I almost convinced myself that this cake was healthy...until I put cream cheese icing on the top. By all means you can leave this off and go for all out health. But I had this inkling the carrot cake was starting to feel a bit lost without it's partner in crime.
Again, I have made my own almond meal (which I probably could have ground up smaller) but the chunkiness and nutiness that this brings makes this cake a meal in itself. Combined with my love of carrots, warm spices and a few other goodies, I smashed almost half of this cake before anyone else and I'm sure you will too.
5 eggs, room temperature
1 1/2 cups Brown Sugar
1 teaspoon Vanilla
1/2 cup Sunflower Oil
3 1/2 cups Almond Meal
1 teaspoon Cinnamon
1 teaspoon Ginger
1/4 teaspoon Nutmeg
1 teaspoon Baking Powder
400g Carrots, peeled and grated
1 cup shredded Coconut
1/2 cup roasted Slivered Almonds
1/2 cup Sultanas
Cream Cheese Icing
250g Cream Cheese
1/3 cup Icing Sugar
1 tablespoon Lemon Juice
To make the cake...
Pre heat oven to 160°C . Line the base and sides of a 24cm spring form baking tin with grease proof paper and set aside. If you line the edges of the tin so the grease proof paper is above the line of the tin this will help prevent the cake from burning.
Place the eggs, sugar and vanilla in an electric mixer and whisk one a high speed for 15 minutes or until pale and tripled in size. Place the rest of the ingredients into a LARGE bowl and stir to combined. Gently fold through the egg mixture and spoon into the prepared tin.
Bake for 1 hour and 20 minutes or until the skewer comes out clean. Allow to cool completely in the cake tin before turning out. Frost with cream cheese icing.
To make the icing...
Place the cream cheese and sugar in an electric mixer and beat for 5 minutes. Scrap down the edges as needed. Add lemon Juice and beat for a further minute. Spread over cooled cake.