The ultimate carrot cake! This recipe produces a moist, fluffy cake with a warming blend of spices. Winged kelp brings a lovely salty balance to the sweetness, making a truly moreish flavour combination. Many food historians believe that carrot cake originated in the European Middle Ages, when sugar and sweeteners were expensive, and people had to rely on naturally sweet foods like carrots as a substitute. It seems then that the naturally salty kelp is an appropriate addition to this creative little cake! We’ve used the classic cream cheese icing in this recipe, but you could also use coconut cream, or even Greek yoghurt icing for a healthier alternative.
This recipe makes around 12 servings
Cooking time: 1 hour 15 minutes