Carrot cake

. ½ nutmeg
. 1 cinnamon stick
. 300 g organic carrots, cut in large chunks
. 3 eggs
. 200 g soft brown sugar (50 g + 150 g)
. 50 g sour cream, crème fraîche or double cream
. 160 g rapeseed oil, coconut oil, light olive oil or butter
. 250 g plain or spelt wholemeal flour
. 1 tsp bicarbonate of soda
. ½ tsp salt

 

Preheat oven to 180°C.
Grind nutmeg and cinnamon stick with 50 g of sugar until fine (30 seconds / speed 10).
Add carrot chunks and all other ingredients (only 150 g of sugar) and mix 20 seconds/speed 5.
Scrape down sides of bowl and mix again 10 seconds / speed 5.
Pour batter into a deep 20-22 cm diameter cake tin, which has been buttered and lined with baking paper, or use a silicon mould.
Bake for 50 mins – 1 hour until the cake springs back when pressed with a fingertip or a skewer in the center should come out clean.

Cream cheese icing:

. 1 Tbsp granulated sugar
. 1 large unwaxed orange, thin peelings of the skin only
. 300 g cream cheese
. 15 – 30 g runny honey

Grind sugar and orange peeling at speed 10.
Add cream cheese and honey. Mix 20 seconds/speed 3. Scrape down the sides with the spatula and mix again a few seconds/speed 3.
Insert the butterfly whisk and whisk 30 seconds/speed 2 until you have a smooth icing. Ice your cake when it is completely cool.