I get my love of carrot cake from Scott and one of the reasons I adore it is because it’s so moist. This favourite bake of mine has been tweaked in various ways to make it a little healthier.
I’ve opted for wholegrain flour instead of white flour and instead of sugar I used naturally sweet mashed banana and pure maple syrup, and I’m using coconut oil to lock that moistness in.
I refuse to have carrot cake without a cream cheese forsting and for this healthier verision I’m adding coconut milk and maple syrup. You’ll be amazed at the cloud-like forsting it makes.
For the cake:
- 200ml coconut oil
- 1 large rip banana (mashed)
- 125ml maple syrup
- 3 eggs
- 225g wholegrain flour
- 1 tbsp baking powder
- 1 1/2 tsp bicarbonate of soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp mixed spice
- 1/2 tsp ground ginger
- 275g grated carrots
- 40g shredded coconut
For the frosting:
- 1 can full-fat coconut milk (chilled overnight)
- 150g cream cheese
- 1 lime (zest only)
- 4 tbsp maple syrup
Prep Time: 30 minutes (not including time to cool)
Cook Time: 1 hour
Preheat the oven to 160°c and line a 8 inch round cake tin with baking parchment.
In a large bowl, mix the oil, banana, maple syrup and eggs until totally combined. Then mix in all the remaining cake ingredients and spoon into the prepared tin. Bake for 1 hour or until springy when pressed lightly. Leave the cake to cool for 10 minute before turning out onto a cooling rack.
Now to make the frosting… Scoop the thick white layer of the chilled coconut milk into a mixing bowl, leaving the liquid behind. Whisk with an electric mixer until it becomes thick and creamy (liked whipped cream).
Then add the cream cheese, lime zest and maple syrup and chill in the fridge for 20 minutes whilst you’re waiting for the cake to cool.
When the cake is cool spread the frosting over the top and then serve!