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Carrot cake is a much-loved British classic, but this version comes with a bright, refreshing twist. By adding Greenfields Baobab Powder, you bring in a tangy citrus note that balances the natural sweetness of the carrots and the warmth of the spices. Perfect with a cuppa on a crisp autumn day, or as a centrepiece for a family gathering, this cake feels both familiar and surprising.
Prep time: 20 minutes
Bake time: 40–45 minutes
Cooling and icing: 30 minutes
200 g carrots, grated
200 g self-raising flour
150 g light brown sugar
100 g sultanas
100 g walnuts, chopped
2 medium eggs (or egg substitute if sensitive)
120 ml sunflower oil
2 tbsp Greenfields Baobab Powder
1 tsp Greenfields Ground Cinnamon
½ tsp Greenfields Ground Nutmeg
½ tsp Greenfields Ground Ginger
1 tsp baking powder
Pinch of Greenfields Himalayan Pink Salt (fine)
Zest of 1 orange
For the icing
200 g cream cheese
75 g icing sugar
1 tbsp Greenfields Baobab Powder
Zest of 1 lemon
Preheat oven to 180°C (160°C fan) and line a 20 cm round cake tin with baking paper.
In a large bowl, whisk together the eggs and sunflower oil until combined.
Stir in the grated carrots, orange zest, sugar, sultanas, and walnuts.
In a separate bowl, sift together the flour, Greenfields Baobab Powder, spices, baking powder, and Himalayan salt.
Gently fold the dry ingredients into the wet mixture until just combined.
Pour into the prepared tin, smoothing the top.
Bake for 40–45 minutes, or until a skewer inserted in the centre comes out clean.
Allow to cool fully before icing.
To make the icing, beat the cream cheese, icing sugar, lemon zest, and baobab powder until smooth and fluffy.
Spread generously over the cooled cake and finish with a scattering of walnuts or orange zest.
Calories: 320 kcal
Protein: 5 g
Fat: 15 g
Carbohydrates: 42 g
Sugar: 26 g
Fibre: 3 g
Never thought carrot cake could get better, but the baobab adds a citrusy zing that makes it irresistible!
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