Lots of carrot, carrot cake
Zero oil, no butter cake with lots of carrot.
whole wheat flour
on top of the cake
for the cheese frosting
or candied ginger
to make the cake
Preheat the oven at 180 degrees for 10 minutes
Grease the baking pan and dust it with flour. or line the pan with baking paper.
Into a large mixing bowl, crack and add the eggs, cinnamon powder and the sugar.
Whisk till the sugar is well dissolved and the eggs are fluffy.
Sift in the flours, baking powder and baking soda and fold gently.
Add the carrots, crystallised ginger and fold well.
Pour into the greased mould and tap well ( this remove any trapped air in the cake.
Sprinkle the hemp seeds on top and place the cake mix in the oven
Bake till the skewer comes out clean in the centre of the cake.
Remove the cake from the oven and place it on a cooling rack.
Once the cake is cooled unmould the cake and let it rest for 1 hour
For the cheese frosting
Into the mixing bowl add the cream cheese, the icing sugar and softened butter.
Whisk gently till the ingredients are combined and the cheese frosting is soft and fluffy.
Keep it chilled.
to frost the cake
Place the cake on a turntable ( or a makeshift one like us, an inverted plate on a tumbler.
Place the frosting in the centre of the cake and using a knife, spread the frosting in spiral motions away from the centre while slowly turning the cake,
Once the top of the cake is fully covered, you could work your way to the sides. (We did not)
Using a fork, gently press in a criss-cross pattern on the frosting.
Chill till the frosting sets.
Enjoy the slice, with family and friends.
I have used freshly grated carrots. It took 4 large carrots to get 4 cups of them.