This carrot cake is adapted from my carrot muffins recipe. It needed a little adjustment on the olive oil and sweetening side. I exchanged the frosting with an all-natural cream cheese and agave syrup version. So here we go: a super-moist, natural and absolutely delicious carrot cake, definitely suitable for and liked by children. Even my 18-month-old daughter who isn’t big on any solid foods (neither sweet nor savory, no healthy and not even unhealthy stuff), had a couple of bites the other day. I take that as a big compliment!!!
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CARROT CAKE
1 and 1/2 cup whole wheat flour (or wholegrain spelt flour)
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 egg
1/3 cup agave syrup
1/3 cup agave syrup
1/2 cup yoghurt
1/4 cup olive oil
1/2 tsp vanilla extract
1/2 tsp vanilla extract
1 and 1/2 cup finely grated carrots
3 tbsp sunflower seeds
3 tbsp sesame seeds
3 tbsp sunflower seeds
3 tbsp sesame seeds
Frosting
100g cream cheese
3 Tbsp agave syrup (or more or less, to your taste)
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Combine all dry ingredients. Set aside.
Combine all wet ingredients: beat the egg lightly, add oil and syrup, vanilla and yoghurt. Grate the carrots and add plus the seeds. These can be replaced or complemented by any sort of nuts (walnuts will always be good here).
Add the wet ingredients to the dry ingredients and fold them gently. Don’t mix too much!! Line a form with parchment and fill in the dough. Bake at 180 degrees Celsius for about 45 minutes.
Let the cake cool down completely. For the frosting, mix the agave syrup into the cream cheese and put on top of the cold cake with a spatula.