Carrot cake is one of those timeless classics that never gets old, and while the traditional version is undeniably delicious, this revamped recipe is perfect for those wanting to serve something a little different. The addition of coconut cream in the icing gives the cake a lighter finish that literally melts in your mouth with every bite and makes going back for seconds hard to resist. This version is also baked in a tray rather than the usual round cake tin, which makes it great for slicing into easy squares to dole out to guests or serve alongside your afternoon cuppa. Once baked, store it in the fridge to keep it fresh and pull it out 15 minutes before serving to let the icing soften a little. Enjoy!
Ingredients
- 150ml sunflower oil
- 100g soft light brown sugar
- 2 eggs, lightly beaten
- 75g golden syrup
- 175g wholemeal self-raising flour
- 1 level tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 1 tsp bicarbonate of soda
- 200g finely grated carrots
- 75g sultanas
- 25g desiccated coconut
Icing - 2 tsp fine-cut orange marmalade
- 150g cream cheese
- 50ml coconut cream
- 40g icing sugar
Method
- Preheat oven to 160C. Grease and line a 18cm square baking tin.
- Add oil, sugar, eggs and golden syrup to a large bowl. Whisk until combined. Add in remaining cake ingredients. Stir well to combine. Spoon into prepared tin. Smooth over top with back of spoon.
- Bake for 30 minutes or until risen and firm but springy when lightly pressed. Leave to cool in tin for 10 minutes before turning out onto a wire rack to cool completely.
- Meanwhile for the icing, heat marmalade in microwave until melted. Beat into cream cheese with coconut cream and icing sugar. Place in fridge to firm up slightly. Spread over cake when cold.
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