There is nothing innocent about this cake, let me tell you.
It lures you in with its moist richness and makes you eat five slices in a row.
The really lovely people at Innocent sent me their new recipe book Hungry? last week and I couldn’t wait to get my floury paws on it’s pages.
It’s seriously gorgeous. We’re big Innocent fans in this house (my 8 year old would happily live on their Orange & Mango smoothies and their orange juice) and their new book doesn’t disappoint.
The emphasis is on healthy, no-fuss food for the whole family. There are even recipes for all their smoothies and thickies in the back.
So anyway, I thought I’d test them out with the carrot cake. Go straight in for the big guns.
Holy moly. Big fat nom.
(NOTE: I cut ours up into bite size squares so that everyone could have a nibble and not get that ‘eaten far too much cream icing’ feeling. It didn’t work).
Innocent Carrot Cake recipe
4 free-range eggs
200g soft brown sugar
200g golden caster sugar
1 tsp vanilla extract
400ml sunflower oil
400g self-raising flour
Pinch of salt
2 tsp ground cinnamon
1 tsp ground mixed spice
400g carrots, peeled and grated
150g pine nuts
For the cream cheese icing
300g cream cheese
zest and juice of 1 lime
100g icing sugar
To decorate (optional)
Grated carrot and toasted pine nuts
1. Preheat oven to 180C/350F/gas 4 and line a cake tin with greaseproof paper (a rectangular 20x30cm tin is about right or a 25cm round tin).
2. Whisk the eggs, sugars, vanilla and sunflower oil together in a big mixing bowl.
3. Mix the flour, salt, cinnamon and mixed spice together in a second bowl and sift into the egg mixture.
4. Fold the mixture together until the flour is well incorporated, then stir in the carrots and the nuts.
5. Pour the mixture into the lined cake tin and bake in the middle of the oven for about 35 to 40 minutes or until a skewer comes out clean.
6. While the cake is baking, make the icing.
Whisk all the ingredients together until fluffy. This icing is quite tart so if you like yours a little sweeter, just add more icing sugar.
7. Allow the cake to cool completely before spreading over the cream cheese icing and sprinkling with the grated carrot and nuts if wanted.
I advise you make it when you know you’re having lots of visitors around otherwise you’ll end up the size of a house.
You’re welcome x
Taken from the Innocent cookbook Hungry.