I have to say that carrot cake is my favourite and I am super stoked to have an awesome recipe to share with you.
It contains 500g of carrots, which help bind it together but also significantly reduces the amount of flour you need, in comparison to other cakes.
It can be portioned and frozen for a quick and easy addition to lunch boxes and makes a great Birthday Cake as well.
CARROT CAKE WITH VANILLA CASHEW ICING
215 ml olive oil
180g coconut sugar
4 eggs, beaten
250 g spelt flour or gluten free flour such as rice
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp salt
125 g walnuts, roughly chopped
500 g carrots, finely grated
Preheat the oven to 180ºC and line a 23cm round spring form cake tin with baking paper.
In a bowl whisk together the olive oil, sugar and eggs until well combined.
In a second bowl combine the flour and the other dry ingredients. Make a well in the centre. Add the egg and oil mixture and stir through until well combined.
Finally add the walnuts and carrots. Mix again.
Pour the mixture into the cake tin.
Bake for about 1 hour 20mins, until a skewer inserted into the middle comes out clean.
Allow the cake to cool in the tin before turning it out onto a cake rack.
Vanilla Cashew Nut Icing
150 g unsalted raw cashew nuts, soaked for at least 4 hours but preferably overnight.
300 g full fat coconut cream
2 tablespoons lemon juice
75 g maple syrup
1 teaspoon vanilla paste
100 g coconut oil, melted
Drain and rinse the soaked cashew nuts.
Pop them in a blender with the remaining ingredients and blend until completely smooth.
Pour into a container and chill in the fridge until firm.
This usually takes at least 4 hours.