Tuck into a slice of this delicious carrot cake, that's small on sugar and big on flavour.
- For the cake:
- 280ml unsweetened soy milk
- 115g unsalted butter, melted
- 230g plain flour (or 115g coconut flour and 115g pecan flour)
- 21 g unsweetened shredded dried coconut, lightly toasted
- 1¼tsps salt
- 1½tsps ground cinnamon
- 6 eggs
- 2tsps vanilla extract
- 340g packed finely shredded carrots
- 400g Splenda
- 2tsps baking powder
- For the cream cheese frosting:
- 680g cream cheese
- 113g margarine
- 200g Splenda
- ½tsp ground cinnamon
- 4tsps vanilla extract
- 1tbsp unsweetened soy milk
- Pecans or other nuts, toasted and chopped
- Coconut flakes, toasted for garnish
- Preheat the oven to 160°C/Gas Mark 3 and line two 8-inch round cake tins with parchment paper and some margarine for the edges.
- In a large bowl, combine the flour, shredded coconut, Splenda, baking powder, salt, and cinnamon and whisk until thoroughly combined.
- In a large bowl, whisk the eggs, milk, butter and vanilla together until thoroughly blended, before stirring in the shredded carrots.
- Add the flour mixture and stir until it forms a sticky batter. If the batter is too thick to pour, add some more milk until you’ve reached the desired consistency. Divide the batter between the cake tins.
- Bake for around an hour, being careful not to burn the top of the cakes. Once done, the cakes should be lightly golden, springy to touch and when a spatula is inserted, it should come out clean.
- For the frosting, place all of the ingredients in a large bowl and combine well with an electric mixer. Blend until the mixture is fluffy and very creamy.
- Once the cakes have cooled, run a knife around the edge of the tin and transfer the cakes onto a wire rack.
- Spread some frosting over the top of the lower layer, spreading it to an even thickness of about ¼ inch. Place the second cake over the top and cover the entire cake with the remaining frosting. Sprinkle the pecans and coconut over the frosting and serve.