Carrot Cake

A beautifully moist and warmly spiced carrot cake made with coconut sweetener, finished with a luscious cream cheese frosting. Perfect for celebrations or a cosy afternoon treat.

Ingredients

For the cake:

• 320g coconut sweetener
• 300ml vegetable oil
• 4 eggs
• 100g natural yogurt
• 400g plain flour
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 350g grated carrots

For the frosting:

• 150g butter, softened
• 150g coconut sweetener
• 300g cream cheese

Method

1. Preheat the oven to 180ºC (160ºC fan). Grease and line two 8-inch round cake tins.
2. In a large bowl, whisk together the coconut sweetener, oil, eggs, and yogurt until smooth.
3. Add the flour, baking powder, bicarbonate of soda, cinnamon, ginger, and grated carrots. Mix until fully combined.
4. Divide the batter evenly between the tins and bake for 40 minutes, or until a skewer inserted in the centre comes out clean.
5. Let the cakes cool completely before assembling.
6. For the frosting, beat together the butter, cream cheese, and coconut sweetener until light and fluffy.
7. Sandwich the cakes together with half the frosting, then spread the rest on top.