Looking for a healthy yet delicious cake to serve your loved ones this Christmas? This delicious carrot cake is made from our Ancient Grain Low Carb Flour, so your festivities are about to get a lot healthier! The maple butter frosting adds a delightful flavour and richness to this nutritious dessert.
Carrot Cake with Maple Butter Frosting
A healthy Christmas treat!
For the Cake
- 450 grams Carrots
- 1½ cups Ancient Grain Low Carb Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Salt
- 2 tsp Ground Cinnamon
- 4 Eggs
- 2 tsp Vanilla Extract
- 1 cup Dark Brown Sugar firmly packed
- ½ cup Granulated Sugar
- 1¼ cup Sunflower Oil
- 100 grams Walnuts finely chopped
- ½ cup Raisins
- Walnut Halves, for decorating optional
For the frosting (optional)
- 45 grams Unsalted Butter at room temperature
- 1½ cup Confectioner’s Sugar icing sugar
- 1/8 cup Maple Syrup or pancake syrup
Preheat oven to 350°F. Line a 11” x 8” (or 9” x 9”) baking pan with butter paper and grease it.
Peel and grate the carrots, and set aside
Sift the flour, baking powder, baking soda, salt, and cinnamon together. Set aside
With an electric mixer, beat the eggs until fluffy. Add the vanilla, sugars, and oil, and beat to incorporate. Add the dry ingredients in 3 batches, folding in well after each addition.
Add the carrots, walnuts, and raisins, and fold thoroughly.
Pour the batter into the greased pan, and bake till the cake springs back when touched lightly, about 40-45 minutes. Let stand for 15 min, and then transfer to a rack to cool.
Using a wooden spoon or spatula, cream the butter with half the sugar until soft. Add the syrup, then whisk in the remaining sugar until blended.
Spread the frosting over the top of the cake. Use the spatula to make decorative ridges across the top. Slice as desired. Decorate with walnut halves if you wish.