Carrot Cake

Who doesn’t love carrot cake? This recipe includes 3 carrots so it must be healthy right?

It is a one bowl recipe and is so delicious, you’ll be coming back for seconds!

Ingredients (makes 12 squares):

  • 300g plain flour
  • 200g brown sugar
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 2tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp Chinese mixed spices (optional)
  • 150ml oil (I used sunflower)
  • 250ml oat milk (or any milk alternative)
  • 80g apple sauce
  • 1tsp apple cider vinegar
  • 1tsp vanilla extract
  • 3 medium carrots, peeled and grated
  • 100g sultanas or raisins

Icing:

  • 1/2 tin of coconut cream (cooled in the fridge for 24 hours or frozen for a few hours)
  • 3 tbsp icing sugar
  • 100g chopped walnuts

Method:

  1. Pre-heat the oven to 180 degrees (fan)
  2. Line a deep medium rectangle tin with baking paper
  3. In a large bowl, combine all the dry ingredients
  4. Add the remaining ingredients and combine well using a wooden spoon- do not use a hand mixer as it will break the carrot peel
  5. Pour the batter into the tin and place in the middle of the oven for 50 minutes or until golden brown and a skewer comes out clean in the middle
  6. Let the cake cool for at least 2-3 hours before icing

To make the icing:

1. In a medium bowl, add the coconut cream and use a hand mixer so that the coconut cream fluffs up

2. Gradually add the icing sugar, adding a tbsp at a time

3. Once the cream is nice and fluffy, spread evenly over the cooled carrot cake. Then sprinkle the chopped walnuts and cut the cake into 12 even squares. Enjoy!

 

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