Carrot Cake

Ingredients

• 80g brown sugar
• 170g extra-virgin olive oil (EVOO)
• 110g maple syrup
• 3 eggs
• 1 tsp vanilla essence
• 180g gluten-free plain flour
• 1 tbsp Kfibre
• 3tsp baking powder
• 1 tsp baking soda
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 300g grated carrot
• ½ cup walnuts, chopped
• 250g lactose-free cream cheese, softened
• 120g butter, softened120g butter, softened
• 375g icing sugar
• 2 tbsp walnuts, chopped

Method

• Preheat oven to 170°C. Grease and line a 20cm (8in) loaf tin.
• Put brown sugar, EVOO, maple syrup, eggs and vanilla in a bowl and whisk to combine.
• In a separate bowl, sift flour, baking powder, baking soda, spices and Kfibre. Pour the wet mixture into the dry mixture and stir gently to combine. Fold in grated carrots and walnuts.
• Pour batter into lined cake tin and bake for 45-55 mins until cooked through. Allow to cool.
• Make the frosting by placing lactose-free cream cheese and butter in a bowl. Mix with a hand mixer until creamy. Slowly add icing sugar, continuing to mix until well combined. Ice cake once cool.
• Tip: To make dairy-free, use dairy-free cream cheese for frosting. To make gluten-free, use gluten-free baking soda and icing sugar.