Reduced sugar carrot cake with orange frosting
Reduced sugar carrot cake with orange frosting
2 small eggs
100ml light vegetable oil or local rapeseed oil
90ml agave syrup
200g grated carrots
75g chopped dried apricots
75g chopped pecan nuts
135g self raising flour
1 teaspoon baking powder
1 teaspoon mixed spice
Set oven to 180oc and line a one pound loaf tin with parchment paper.
Whisk the eggs with the oil and syrup. Fold in the carrots, apricots and nuts and leave for 5 minutes. Mix together and fold in flour, baking powder and spice to a batter. Spoon into loaf tin and bake for about 35 minutes or until an inserted skewer comes out clean.
Cool the cake
Orange frosting
Zest and juice 1 large orange
1 teaspoon vanilla extract
1 tablespoon maple syrup
50ml agave syrup
250g full fat cream cheese
Boil orange juice, zest, syrups and vanilla to a thick syrup.
Cool for 5 minutes and fold into the cream cheese. Whisk together.
Pipe or spread over the cool cake. Slice and serve.
