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Ingredients
- 300g carrots, peeled and chopped
- 4 eggs
- 250ml vegetable oil
- 250g light brown sugar
- 250g plain flour
- 1tsp baking powder
- 2tsp ground cinnamon
- ½tsp ground nutmeg
- 280g cream cheese
- 2tsp honey
- To decorate: sprinkles, carrot curls, toasted almond flakes, edible spring flowers such as daisies or primroses
- Blitz the carrots, eggs and oil together until smooth. Any high-speed blender will do. The batter will look like an orange smoothie.
- Whisk the dry ingredients in a bowl to remove any lumps.
- Pour in the wet, smooth carrot mix. Stir to combine until smooth. It’s quite a wet mix.
- Pour into a lined 12in x 8in tray. Bake in the oven at 180 degrees for 30 minutes or an air fryer at 180 degrees for 20 minutes until a skewer comes out clean. Leave to cool.
- Mix two teaspoons of honey with the cream cheese. Spread this over the top of the cooled cake. Decorate with carrot curls, toasted flaked almonds, edible spring flowers and mint leaves. Cut into squares and serve.
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