Maple Carrot Cake

Serves 12
Time 1 hour 45 minutes


3 large carrots, peeled and grated 

3 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1 tsp mixed spice

1 cup raw sugar

½ cup currants

½ cup maple syrup

3 eggs, lightly beaten

1 cup extra virgin olive oil 

1½ cups self-raising flour

2½ cups almond meal 



2 cups icing sugar

¼ cup maple syrup

1 tbsp vanilla bean paste

250g cream cheese, at room temperature

300g ricotta 


To serve

¼ cup maple syrup


Preheat the oven to 160°C.

Line a 22cm round cake tin with non-stick baking paper.

Mix carrots, baking powder, baking soda, cinnamon, mixed spice, sugar, and currents in a large bowl. Add the wet ingredients and stir with a wooden spoon until everything is combined. Add self-raising flour and almond meal and mix together. 

Pour the mixture into the prepared tin. 

Bake for 1 hour or until cooked when tested with a skewer.

Cool in the tin for 10 minutes, before flipping it onto a wire rack to cool completely. 

Use a food processor to combine all of the ingredients for the icing. Spread over the top of the cake. Create a well in the centre of the icing and pour maple syrup into the well to serve.