I really, really, love this cake. It is so moist and it has so much nutrition in it, it must be classed as one of your five-a-day. (Come on people, it has carrots in, it must be healthy!)
The recipe is for a whole cake, but if you back it in a square tin, you can always cut out mini-cakes if you’re being fancy.
You can swap out the flakes almonds for toasted pumpkin seeds if you like.
170ml grapeseed oil
120g light muscovado sugar
3 free range eggs
200g grated carrot
50g flaked almonds
180g wholemeal flour
1.5 tsp baking powder
Preheat the oven to 180 C. Line and grease a 20cm cake tin.
Toast the almonds lightly in a frying pan – be careful, they will burn really quickly.
In a large bowl, whisk the oil, sugar and eggs together until pale.
In a seperate bowl, sift the flour, baking powder and cinnamon and mix together.
Fold the flour mixture into the beaten eggs and then fold in the carrot mixture.
Pour carefully into the cake tin and bake for 50 to 60 minutes or until an inserted skewer comes out clean.
Allow to cool in the tin for ten minutes or so, and then turn out onto a wire rack.
To make the icing, whisk together the cream cheese, icing sugar and lemon zest. Spread liberally over the top of a whole cake, or slice the mini-cakes in half and spread a thick layer in the middle.