Ingredients
Method
Instructions
- Preheat your oven to 350F (180C).
- Put all ingredients except the carrots into a bowl and blend until creamy with a hand blender or standard blender.
- Stir in the shredded carrots by hand until evenly distributed.
- Line a 7x7 inch baking pan with parchment paper and spread the batter inside.
- Bake for 20-30 minutes or until a toothpick inserted into the center comes out clear.
- Let the cake cool completely before frosting.
- For the frosting, beat softened cream cheese and honey together for 1 minute until smooth, then spread over the cooled cake.
Notes
You can substitute honey with maple syrup or muscovado sugar. For a dairy-free version, use coconut oil instead of butter.
