Healthy Carrot Cake
- 1 medium orange
- 130g golden raisins
- 3 large eggs
- 210g light brown sugar
- 475g carrots, grated
- 140g self-raising flour
- 1 and a half tsp pumpkin spice
- 1 tsp baking soda
- A pinch of salt
- 115g almonds
- 30g walnuts, chopped
- 600g confectioner's sugar
- 30g full-fat cream cheese
- 1 tsp fresh lemon juice
- 1 and a half tsp lemon zest
Preheat the oven to 180°C.
Spray bundt cake mould with baking flour spray (or use a little vegetable oil rubbed with a paper towel).
Grate the zest of the orange and set aside. Squeeze the orange juice into a bowl and add the golden raisins to the juice. Set aside.
Using a handheld or standing mixer, whisk the eggs and sugar with the orange zest for five minutes until pale and full of air. Add the grated carrot and beat to incorporate.
Slowly add in the pumpkin spice, salt, ground almonds, baking soda and flour, then quickly mix until all the ingredients are combined.
Using a spatula, mix in the raisins and walnuts, along with any orange juice left in the bowl, until they are evenly distributed.
Pour into the prepared pan and bake for 40 minutes or until a toothpick inserted into the center of the cake and removed comes out clean.
Remove from the oven. Cool in the pan for 15 minutes, and then remove from the pan. Chill in refrigerator for an hour once cooled.
In a large bowl, beat the first cup of sugar with the cream cheese, using a wooden spoon. Once you reach a paste, add the remaining sugar along with the lemon juice and zest. Beat vigorously to combine.
Refrigerate for at least a half hour.
Ice all over the top of the cold cake, slice into nine portions and serve.