This Cha Cha Carrot Cake is delicious and the zesty orange icing makes it the ultimate summery treat. Makes a 1lb loaf.
For the cake:
- 160ml (5fl oz) sunflower oil
- 2 free-range eggs
- 160ml (5fl oz) honey
- 1 small ripe banana, peeled
- 360g (12oz) GF self-raising flour
- 60g (2oz) milled linseeds
- a pinch of salt
- ½ tsp GF baking powder
- 2 tsp cinnamon
- 1/3 tsp nutmeg
- ½ tsp ginger
- 60g (2oz) chopped walnuts
- 100g (3½oz) grated carrot
For the icing
- 600g (1lb 4oz) low-fat soft cream cheese or quark
- 150g (5½oz) icing sugar
- grated zest of 2 large oranges
- Preheat the oven to 200°C/Gas Mark 6.
- In a big mixing bowl, add the oil, eggs, honey and banana. Blend with a hand blender until smooth.
- In a smaller bowl, add the flour, milled linseeds, salt, baking powder and spices and mix well.
- Add the dry ingredients into the wet ingredients and mix. You’re looking for the consistency of a really thick batter.
- Add the carrot and chopped walnuts and give it a good stir.
- Line the loaf or cake tin with baking parchment and pour in the batter. Pop it in the oven and bake for 20 minutes. Reduce the heat to 180°C/Gas Mark 4 and bake for a further 10 minutes. It’s done when it is golden brown on top and a skewer poked in comes out clean or with just a few crumbs, not batter.
- Take the cake out of the tin and let it cool on a wire rack.
- In the meantime, make the icing. In a big bowl, add the cream cheese or quark and sugar, then grate in the zest. Mix it all with a big spoon or whizz it with a hand blender for smoothness!
- To serve wait until the cake is fully cooled before you put on the icing. Spread the icing over the top using a palette knife, if you have one, or just a big dessert spoon. If you want to make it really pretty, you could sprinkle pomegranate jewels, goji berries or dried cranberries on top for a nice pop of colour.
Recipe from Finn's World by Finn Ní Fhaoláin, £19.99, published by Gill Books.
Content continues after advertisements