I had to make this carrot cake in a loaf tin because that is all we had. It turned out fine though – very moist and tasty. I have adapted this from a couple of different recipes so it has no nuts and no nutmeg.
Cook time: 40 mins cake
1 cup wholemeal self raising flour
1 cup plain self raising flour
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon of allspice
2 cups brown sugar
1 1/4 cups olive oil
3 cups grated peeled carrots
4 large eggs
Preheat oven to 180°C.
put all ingredients into a large bowl except eggs. beat eggs and add to mixture. gently mix until just mixed, pour into greased and floured cake tin.
To make a carrot cake or cupcakes : Butter cake pan or cupcake molds. Line bottom of pans with baking paper. Bake the cake for about 40 minutes, or cupcakes for 14 to 18 minutes or until a tester comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off paper; cool cakes completely before icing.
Maple Cream Cheese Frosting
200grams cream cheese, sold in the cardboard box softened
50 grams butter, room temperature
2 cups icing sugar
1/4 cup pure maple syrup
with your hand blender or hand mixer mix all the ingredients on medium until mixed through. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
thanks mainly to this blog for the recipe which I adapted: