Carrot Cake with Kefir Icing
For the Cake
- ½ a fresh ground cinnamon stick ( fresh makes all the difference)
- ½ a whole nutmeg ( again, not powdered)
- 250g grated carrots
- 140-150g caster sugar
- 140g rapeseed, grape nut or other flavourless oil
- 200g self-raising flour
- 1 tsp baking powder
- 2 eggs
- 70g sultanas
- 70 g chopped mixed nuts, and/or pumpkin seeds.
- 2 tablespoons of kefir
For the icing
- 50g butter at room temp ( easier to manage)
- 125g kefirdelphia (or cream cheese; drained to get rid of as much liquid as possible – use some kitchen paper or a coffee filter for this )
- 250g icing sugar ( you mightn’t need it all it depends how dry the cheese is)
- crystalised ginger or petals
- Preheat the oven to 180/160 fan / gas 4
- Grease and line a 2 lb loaf tin.
- If you’re using a magimix and want to retain some texture, pulse everything except the sultanas and chopped nuts or sultanas, and just add those right at the very end.
- If you’re making it traditionally, mix oil and sugar, add carrot and sultanas, add egg bit by bit, stir in flour cinnamon, baking powder and nuts.
- Tip into your loaf tin, and bake for 50-60 minutes, until a skewer comes out clean. Allow to cool in the tin for 10 mins or so, then remove to a wire rack.
- Mix the kefirdelphia, butter and icing sugar well to make probiotic icing. This will need to be applied just before eating, as the high sugar content might not be ideal for the survival of probiotic microbes. Sprinkle over the ginger pieces and or petals. For a plant based alternative, use strained coconut cream kefir.