CARROT CAKE WITH CARDAMOM FROSTING

CARROT CAKE WITH CARDAMOM FROSTING

• Nutritional Breakdown: whole recipe
  

  (g)

• Makes 1 tier carrot cake (using a 20cm cake tin)

INGREDIENTS

• CAKE INGREDIENTS
• 200ml vegetable oil
• 2 tbsps Nuvia Sweetener
• 3 eggs
• 2 tsps pure vanilla extract
• 2 medium carrots, coarsely grated
• 150g (1 cup) diced fresh pineapple*
• 1 ½ cups self - raising flour
• ½ tsp each ground cinnamon, mixed spice and nutmeg
• 1⁄4 cup shredded coconut
• 1⁄4 cup full fat sour cream*
• 
  
• CREAM CHEESE FROSTING INGREDIENTS
• 50g butter (it needs to be very soft, suggest leaving at room temperature)
• 3 tsps Nuvia Sweetener
• 250g full fat cream cheese, softened, roughly chopped*
• 1-2 tsp ground cardamom
• 
  
• Walnuts to decorate

METHOD

• FOR THE CAKE
• 1. Preheat the oven to 160°C. Grease the sides and line the base of a deep sided 20 cm cake pan with baking paper.
• 2. Whisk the oil, Nuvia Sweetener, eggs and vanilla in the bowl of an electric mixer on high speed for 5 minutes or until thickened and creamy.
• 3. Change to a paddle attachment and add the carrot, pineapple, flour, coconut, spices and sour cream.
• 4. Mix on a low speed until just combined.
• 5. Spread mixture into the prepared pan and smooth the top evenly.
• 6. Bake for 1 hour, then cover top with a sheet of foil, securing the sides and bake a further 35 minutes or until cooked through (run a skewer through the middle to check it’s baked).
• 7. Stand for 5 minutes before removing the cake from the pan and allow to completely cool on a cake rack.
• 8. Turn your cake over making the bottom of the cake the top. Spread your sponge topping with the frosting and scatter over the walnuts.
• 
  
• FOR THE FROSTING
• 1. Beat the butter in a bowl of an electric mixer with a paddle attachment for 3 minutes or until fluffy.
• 2. Pour in the cream cheese, cardamom and Nuvia Sweetener and blend until combined.
• 3. Store your carrot cake in an airtight container in the fridge for 2-3 days.