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–+ servings

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

Ingredients

Cake Base

  • 300 g carrots peeled and grated
  • 3 eggs
  • 120 g brown sugar
  • 120 g golden syrup
  • 180 g olive oil
  • 1 tsp vanilla essence
  • 1 tsp bicarb soda
  • 1 tsp cinnamon
  • 225 g self-raising flour
  • 2 scoops (50g) AdVital Powder
  • 75 g roasted walnuts chopped

Cream Cheese Icing

  • 400 g cream cheese
  • 150 g pure icing sugar
  • 1 tsp vanilla essence
  • 1 lemon juiced
  • 50 g double cream
  • 2 scoops (50g) AdVital Powder

Instructions

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.

Nutrition

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