This cake is really delicious. The recipe was given to me by my friend Rachel who is a wonderful cook. I have modified it slightly to make it a little healthier and it is so much more delicious since I have been using my pure extra virgin olive oil.
3 cups of grated carrot
1 cup of chopped walnuts
2 cups of brown sugar
1 cup of Olea of Monemvasia extra virgin olive oil
1 teaspoon of vanilla essence
2 cups wholemeal flour
2 teaspoons of gluten free baking powder
2 teaspoons of bicarbonate of soda
I teaspoon of mixed spice
1 pinch of Himalayan salt
Preheat oven to 180 degrees and prepare a 24-26 cm springform cake tin by greasing with olive oil and lining the bottom with baking powder.
Beat olive oil and sugar and add one egg at a time to the mixture.
Mix the dry ingredients together in another bowl, then stir into the olive oil mixture. Fold in grated carrots and walnuts and bake for approximately 40 minutes.
Once cooked, remove from the oven and allow it to cool in the tin.
60g softened butter
120g cream cheese
2 cups of icing sugar (approx.)
1 teaspoon grated lemon rind
Beat together until creamy and fluffy.