Spiced date and almond carrot cake loaf, perfect for an Easter treat. Made with coconut sugar and topped with a light, citrusy cream cheese icing
Easter
Easter is pretty early this year. The end of March/beginning of April is barely spring, but thats ok as 1st April is also my Birthday. Its a very rare occasion when Easter Sunday and my Birthday fall on the same day – but not so rare that I haven’t experienced it before. When I was little this was simply the best thing ever in whole world: chocolate eggs and presents all on the same day!
Carrot cake
This year I’m replacing my chocolate with almond carrot cake. This particular almond carrot cake (pictured) has already been and gone – carefully concocted, baked and sliced, and then scoffed in less than 24 hours. And I’ll hold up my hands and admit that I definitely had the lions share 
So I’m just going to have to make some more in time for Easter – luckily its really, ridiculously easy to make . .
Almond Carrot Cake
With plenty of carrot, dates and coconut sugar theres no escaping the deliciously, sweet and crumbly nature of this lovely loaf cake. The citrusy cream cheese icing drizzled on top really finishes it off with a zesty twist.
Storing your Almond carrot cake
Another great thing about this cake is that it keeps pretty well once its made. If you are doing a ‘make in advance’ kinda thing, then once your almond carrot cake is fully cooled, wrap it in cling film and place into an air tight container for up to 1 week. Add the topping when you’re ready to serve.
The Cream cheese icing topping will also keep well in the fridge for a couple of days – just make sure the use by dates are good for a few days on the cream cheese and yogurt ingredients for this.
And there you have it – a fabulously, easy almond carrot cake showstopper – perfect for your Easter table this year.
If you’re looking for something a little smaller have a look at my raspberry and lemon muffins or for something a little different from the usual hot cross bun check out my Coconut and sultana breakfast loaf.
Almond Carrot Cake
Spiced date and almond carrot cake loaf – Perfect for an Easter treat.
Made with coconut sugar and topped with a light, citrusy cream cheese icing
For the Carrot Cake
- 100 g Plain Flour
- 120 g Coconut Sugar (I used Groovy Food Company Coconut sugar)
- 80 g Ground Almonds
- 2 tsp Mixed Spice
- ½ tsp Baking Powder
- Pinch of Sea Salt
- 225 g Carrot
- 50 g Chopped Dates (I used Whitworths chopped dates)
- 3 Large eggs
- 0.5 Lemon (juice)
For the Cream Cheese Icing Topping
- 80 g Light Cream Cheese
- 2 tbsp 0% fat Greek Style Yogurt
- 40 g Icing Sugar
- 1/4 Orange (juice)
- Lemon zest to decorate
Equipment
- 2 large mixing bowls
- Loaf baking tin
- Baking paper to line the tin (use a little butter or margarine to help the baking paper stick to the tin. Allow the paper to slightly hang over the edge of the tin so you can easily grab it to remove the cake once baked.)
- Skewer for testing
To make the Carrot Cake
- Preheat the oven to 180°C and grease and line the loaf tin with baking paper
- In a large mixing bowl combine the flour, coconut sugar, ground almonds, mixed spice, baking powder and salt. Mix together well and then place to one side.
- Next grate the carrot and then gather up with your hands and carefully squeeze out as much excess liquid as possible. Place the carrot into a second empty bowl then add the chopped dates, eggs and lemon juice. Mix together until fully combined.
- Bring your 2 mixing bowls together and carefully add one to the other and mix well.
- Transfer the carrot cake mix to the lined loaf tin and even out the top with the back of a spoon. Place into the centre of a preheated oven and bake for 45 minutes. Cover with foil for the last 45minutes to prevent the cake from burning on the top. After 45 minutes check by inserting a skewer into the centre of the cake, its ready when it comes out clean. If not return to the oven for 5 minutes intervals until an inserted skewer comes out clean.
For the Cream cheese icing topping
- Make the topping whilst the cake is baking. In a mixing bowl combine the cream cheese, yogurt, icing sugar and lemon juice. Mix together well for a good 5 minutes, or until smooth and lump-free. Refrigerate until you are ready to use.
- Once the cake is baked, remove from the tin by pulling out using the baking paper. Place on a wire rack and allow to completely cool before drizzling over the cream cheese icing. Finish off with some lemon zest and serve.
- If not serving immediately, leave the topping off and in the fridge. Wrap your cake in cling film and store in an air tight container. Add the topping when you are ready to serve.
- Cake will keep in the air tight container up to 1 week. Check the dates on the yogurt and cream cheese to give an indication of how long the refrigerated topping will keep.
PIN FOR LATER
I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #recipeoftheweek hosted by amummytoo, #CookOnceEatTwice hosted by seachingforspice, and #BakingCrumbs hosted by onlycrumbsremain.
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