Carrot Cake
Course: Dessert, Savoury Snack
Servings: 6
Calories: 673kcal
This is carrot cake done right: laced with cinnamon, deliciously moist, and crowned with a cream cheese frosting that complements instead of overwhelms. If you need a winner for morning tea or dessert, make this your pick.
Print Recipe
Cake Base
Preheat the oven to 170°c (fan-forced).
Line a square cake tin (22cm x 22cm) with baking paper.
Vigorously whisk the eggs, brown sugar, and golden syrup together for 5 minutes.
Add the olive oil, vanilla, bicarb soda, cinnamon, walnuts, carrots, AdVital Powder and flour. Mix them together gently until they form a smooth mixture.
Place the mixture into the previously prepared cake tin and bake it for 30–40 minutes (until a skewer speared through the middle comes out clean).
Allow the cake to cool for 20 minutes in the tin, then remove it and allow it to cool completely on a wire rack.
Cream Cheese Frosting
Use electric beaters to mix the cream cheese, icing sugar, vanilla, and lemon juice in a bowl until they form a smooth, well-combined mixture.
Whisk the AdVital Powder into the mixture.
Whisk the fortified cream into the cream cheese mixture together until they combine.
Spread the cream cheese frosting over the cake.
Portion the cake into pieces as required and serve it.
Serving: 183.3g | Calories: 673kcal | Carbohydrates: 56.1g | Protein: 19.7g | Fat: 40.2g | Saturated Fat: 6.6g | Sodium: 804mg | Potassium: 480mg | Fiber: 4.7g | Sugar: 24.1g
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