Using sunflower oil instead of butter makes this carrot cake light and fluffy. It is a bit more effort but I grated the carrots on the finest setting which makes the cake really nice and springy. I am not always fond of the cream cheese topping that you find on most carrot cakes so if you want to try something different this version (using cashew nuts and apple juice instead of cream cheese and icing sugar) is a tasty and healthy alternative.
175ml sunflower oil
175g golden caster sugar
140g finely grated carrots
175g plain flour
1tsp baking powder
1 tsp bicarbonate of soda
pinch of nutmeg
1 cup of cashew nuts (soaked over night in water)
1/4 cup apple juice
1/2 tsp vanilla essence
2 dates (pitted)
1 tbs honey
Roasted cashew nuts for decoration
Whisk the oil and sugar together until light and fluffy (I used an electric whisk for this) Add the eggs one by one and continue to whisk until the mixture has become really light in colour.
Next fold in the carrots followed by the remaining dry ingredients. Place into a greased cake tin (I used a 7 inch one) and bake at 180c for approximately 50 mins (until a knife comes out clean)
While the cake is cooling you can start on the icing. Drain the cashew nuts discarding the water then blend all the ingredients together until the mixture is smooth (this might take a few minutes depending on the speed of your blender) You can add a little more of the apple juice if required. When the cake has completely cooled spread the icing mixture over the top and finish off with some roasted cashew nuts.