This recipe is for a delicious dessert and serves 16 individuals. It requires a simple preparation time of 10 minutes and a baking time of 30 minutes. The ingredients list includes 300g of peeled and chopped carrots, 4 eggs, 250ml of vegetable oil, 250g of light brown sugar, and 250g of plain flour. It also requires 1 teaspoon of baking powder, 2 teaspoons of ground cinnamon, and a ½ teaspoon of ground nutmeg. For frostings, you need 280g of cream cheese and 2 teaspoons of honey. The suggested decorations include sprinkles, carrot shavings, toasted almond slivers, and edible spring flowers like daisies or primroses.
The initial stages involve blending the carrots, eggs, and oil together into a smooth mixture. This will result in an orange smoothie-like batter, achievable with any high-speed blender. Following that, you need to combine the dry ingredients in a separate bowl, ensuring you have broken down any clumps. After this, add the smooth carrot blend into the dry mix, stirring until perfectly blended. This would result in a rather liquid mixture.
Transfer the prepared mix into a 12in x 8in baking tray lined with baking paper. Set the oven to bake at 180 degrees for 30 minutes. In case you’re using an air fryer, set it at 180 degrees for 20 minutes. Bake until a skewer comes out clean and let it cool.
Now, prepare the frosting by blending two teaspoons of honey into the cream cheese. After the cake has cooled, lavishly smear this frosting over it and adorn it with carrot shavings, toasted almond flakes, edible spring flowers and a sprinkle of mint leaves. Cut it into square portions and it’s ready to be served.