Classic Carrot Cake
For the sponge:
340g organic carrots
200g plain flour
50g ground almond flour
1 ½ tsp baking powder
1 tsp baking soda
2 tsp cinnamon
120g chopped walnuts
3 large free range eggs
240ml sunflower oil
225g cream cheese
1 tbsp honey
1 tsp vanilla extract
Chopped walnuts and apricot to decorate (optional)
Cover dates with boiling water. Set aside for 10-15 mins. Wash and peel carrots. Grate them using the thin side of a cheese grater.
Preheat your oven to 160°C, 140°C Fan, Gas Mark 3. Grease and line a 20 x20 cm square cake tin with baking parchment.
In a large bowl, sift in flour, almond flour, baking powder, baking soda and cinnamon together, then add the nuts.
Drain dates, reserving the liquid. Puree the dates in a blender with 4 tbsp of the reserved liquid.
Beat the eggs until light and fluffy. Add the carrots, eggs, oil, dates and sultanas to the dry ingredients and mix thoroughly.
Pour the mixture into greased tin. Bake for 50-55 mins, or until a skewer comes out clean. Cool the cake in the tin for 10 mins before turning out onto a wired rack to cool further.
For the topping, beat the cream cheese until smooth, add the honey and vanilla extract and mix thoroughly. Spread on to the cooled cake. Decorate with chopped walnut and apricots.