Carrot Cake

I love carrot cake but it is not something I can eat when I am out.  Unfortunately most carrot cakes are made with copious amount of oil.  To avoid a trip to hospital I usually substitute the oil for a combination of apple sauce and sour cream.  The swap is simple.  If a recipe calls for 1 cup of oil I use 3/4 cup of apple sauce and 1/4 cup of sour cream.  If I am going to make cream cheese frosting for the cake I just use 1 cup of apple sauce and leave out the sour cream.  If you are not like me and have a normal digestive system feel free to use 1 cup of melted coconut oil instead.

Ingredients

• 2 cups wholemeal self raising flour (sifted to remove husk)
• 1 teaspoon Mixed Spice
• 1 teaspoon Cinnamon
• 1/2 cup Honey
• 2 cups Grated Carrot
• 2/3 cup Apple Sauce (sugar free)
• 1/4 cup Sour Cream (I used low fat but feel free to use whatever you have on hand)
• 3 Eggs

Preheat your oven to 180 degrees.  Line your baking tin with baking paper to prevent cake from sticking.  In a mixing bowl add flour, spice and cinnamon in a bowl and stir until combined.  In a separate bowl combing Honey, Apple Sauce, Sour Cream and Eggs.  Whisk together until smooth.  Add to flour mixture with carrots and stir until just combined.  Bake for about 1 hour or until a skewer inserted comes out clean.  Allow to cool completely before icing.

To make the cream cheese frosting whisk 125g of cream cheese until soft.  Gradually add 1 and 1/2 cups of icing sugar until smooth.  Spread over cooled cake and decorate with crushed walnuts.