Ingredients

The following ingredients have 10 Servings
  • 3 handfuls of peelings from washed organic carrots
  • 3 large organic free-range eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (120g) plain Greek yogurt
  • 1 tsp vanilla extract
  • 1/2 cup (75g) raisins
  • 1 1/2 cup (200g) self-raising wholemeal flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 1/4 tsp ground allspice
  • pinch of sea salt
  • 1/3 cup (75g) unsalted butter, softened
  • 1 1/2 cups (200g) powdered icing sugar
  • 1 tsp vanilla extract
  • 1 tsp milk
  • ¼ tsp ground cinnamon

Instruction

  • Preheat oven to 180C/350F. Grease a 9” cake tin and line the bottom with baking parchment.
  • Gather all of the peeling scraps and blitz in a blender or hand blender until finely grated. Set aside.
  • In a large bowl or stand mixer, beat the eggs, sugar, oil, yogurt and vanilla together well. Stir in the finely grated carrot and raisins.
  • Sift in the flour, baking powder, spices and salt (adding any sieved out bran back into the bowl) and gently mix.
  • Pour into the prepared pan and bake for 35-40 minutes or until an inserted skewer comes out clean.
  • Leave to cool in the tin for 10 minutes and then remove to cool completely.
  • For the cinnamon icing, beat the butter until smooth, then add the powdered icing sugar, vanilla, milk and cinnamon and beat to combine. Frost the cake when it is completely cool.