Wholewheat Purple Carrot Cake with Honey-Cream Cheese Drizzle

• Vegetarian

• Produce

  • 200 Carrot, purple or regular
  • 1/2 tsp Ginger, round

• Refrigerated

  • 2 Eggs

• Condiments

  • 139 3/4 ml Honey

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 1/3 tsp Salt
  • 2 tsp Vanilla
  • 200 g Whole-wheat flour or spelt flour

• Oils & Vinegars

  • 125 ml Flavoured olive oil, light

• Dairy

  • 3 tbsp Milk
  • 125 g Philadelphia cream cheese, such as

Found on mattersofthebelly.com

Description

Ingredients

• FOR THE CAKE
• • 200g whole-wheat flour or spelt flour
• • 1½ tsp. baking powder
• • ⅓ tsp. salt
• • 1 tsp. ground cinnamon
• • ½ tsp. round ginger
• • ¼ tsp. ground nutmeg
• • 2 eggs
• • 1 tsp. vanilla extract
• • 125ml (1/2 cup) honey
• • 125ml (1/2 cup) light flavoured olive oil, or melted coconut oil or macadamia oil
• • 200 finely grated carrot (purple or regular)
• FOR THE GLAZE
• • 125g cream cheese (such as philadelphia)
• • 1 tsp. vanilla extract
• • 1-2 tbsp. honey
• • 3-4 tbsp. milk

Directions

• Preheat oven to 180C (350F)
• Grease and flour a 6-cup capacity loaf or bundt or regular round cake pan, set aside.
• In a bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
• In another bowl, whisk together the eggs, vanilla, honey and oil. Add the dry ingredients in two additions and mix till combined (do not overmix). Add the grated carrot and fold through with a spatula or a spoon till well dispersed.
• Pour the batter into the prepared pan and bake in the oven for about 30 minutes, or until a toothpick inserted in the centre comes out clean (time may vary slightly depending on the shape/size of the pan, check at 25 minutes). Leave to cool at least 20 minutes in the pan before inverting onto a plate. When cooled completely, drizzle with the cream cheese glaze. The cake can be stored in an airtight container in the fridge for up to 5 days.
• To make the glaze: beat the cream cheese for 3-5 minutes until softened with a handheld electric mixer or stand mixer. Add the vanilla and honey (to taste) and beat until incorporated, scraping the sides of the bowl as needed. Add the milk one tablespoon at a time until it reaches a nice pourable consistency.