Prep Time: 20 minutes
Cook Time: 40-50 minutes
Set Time: 1 hour
Fridge Life: 5 days
INGREDIENTS
Serves 8
Carrot Cake
Dry Ingredients:
2 1⁄4 cups wholemeal spelt flour
1⁄2 cup coconut sugar
3⁄4 cup walnuts, roughly chopped
1⁄2 cup raisins
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon mixed spice
pinch of sea salt
Wet Ingredients:
2 carrots, grated
3⁄4 cup light-flavoured oil
2 bananas, mashed
1⁄4 cup plant-based or dairy milk
juice of 1⁄2 orange
Cream Cheese Icing:
1 cup cashews, softened in boiling water for ~5 minutes + drained
2⁄3 cup plant-based or dairy milk
5 tablespoons pure maple syrup
1⁄4 cup coconut oil, melted
1 teaspoon apple cider vinegar
zest of 1⁄2 lemon
2 teaspoons pure vanilla bean paste or extract
pinch of sea salt
To Serve:
toasted coconut flakes
pumpkin seeds
METHOD
Preheat the oven to 180°C. Grease a 20-centimetre cake tin.
Combine all the dry ingredients in a large bowl and the wet ingredients in another bowl.
Mix the wet mixture into the dry mixture and stir to combine. Pour the mixture into the prepared cake tin and bake for 40–50 minutes. Once cooked, remove from the oven and allow to cool completely.
For the cream cheese icing, place all the ingredients in a blender and blend until super creamy and smooth. Place the icing in a bowl and put in the freezer to chill and firm up for about an hour.
When the cake has cooled completely and the icing has firmed up, whisk the icing, then spread evenly over the cake. Sprinkle over some toasted coconut flakes and pumpkin seeds before serving.
Leftovers will keep in an airtight container in the fridge for up to 5 days.
Recipe from Simple Fancy: Inviting Recipes for All Eaters + Occasions by Two Raw Sisters.
Published by Allen & Unwin, 2022. Softback, $45.
This recipe featured in our Ngahuru Autumn 2023 Edition.
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