Moist carrot cakes – Food & Home Magazine
These moist carrot cakes are deliciously soft and irresistible. On top of that, they're also low GI! Basically the perfect dessert.
Ingredients
- <h3>Topping</h3>
- 230g low-fat, smooth cream cheese
- 15ml (1 tbsp) castor sugar
- 10ml (2 tsp) vanilla extract
- 5ml (1 tsp) ground cinnamon
- <h3>Cake</h3>
- 180g dark brown sugar 2 large eggs
- 120ml avocado oil
- 200g wholewheat flour
- 5ml (1 tsp) baking powder
- 7ml bicarbonate of soda
- 15ml (1 tbsp) mixed spice
- zest of 1 orange
- 200g carrots, peeled and grated (about 2 large carrots)
- 180g dates, pitted, finely chopped and dusted with flour
- <h3>Syrup</h3>
- juice of 1 orange juice of ½ lemon
- 30ml (2 tbsp) soft brown sugar
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