I had my Mum stay with us for a few days last week. It was my brothers birthday and she decided to make him a carrot cake. Mostly it's the small things that make you smile. Watching my kids help my Mum make this simple cake warmed my heart. You miss these moments when it's not something that you get to see often. This is basically the same cake my Mum made just a tiny bit healthier. My Mum decorated her cake with lovely fresh strawberries which was delicious. Anyone who has ever eaten a desert or cake made by me would have most likely had it adorned with flowers. Flowers and food are up there for favourite things of mine so when I have an abundance of edible spring flowers blooming in my garden, well I can't help myself.
The cashew icing is a new and welcomed invention, it makes an excellent substitute to a cream cheese icing.
The cashew icing is a new and welcomed invention, it makes an excellent substitute to a cream cheese icing.
INGREDIENTS
serves 12 generous slices
Carrot Cake
2 cups of spelt flour
2 1/2 cups of grated carrot ( about three medium-large carrots)
1 cup of walnuts
4 organic, biodynamic or home laid eggs
1 1/2 cups of muscovado sugar (unrefined brown sugar)
1 cup of grapeseed oil
2 tsp of baking soda
Cashew "Cream Cheese" Icing
serves 12 generous slices
Carrot Cake
2 cups of spelt flour
2 1/2 cups of grated carrot ( about three medium-large carrots)
1 cup of walnuts
4 organic, biodynamic or home laid eggs
1 1/2 cups of muscovado sugar (unrefined brown sugar)
1 cup of grapeseed oil
2 tsp of baking soda
1/2 tsp of good quality sea salt
2 /12 tsp of cinnamon
3 tsp of vanilla essence
Cashew "Cream Cheese" Icing
100g cashews soaked for 4 hrs, rinsed and drained
1/2 cup of organic icing sugar
zest of half a lemon
juice of one large lemon
2 tsp vanilla essence
2 tbsp of maple syrup
2 tbsp coconut butter
DIRECTIONS
Set the oven at 180 degrees celsius. In an electric mixer beat the eggs and the sugar for about 3 minutes, the mixture will have thickened and will be lighter in colour. Slowly add the oil and the vanilla. then add the flour, baking soda, salt and cinnamon and beat until well combined. Fold the carrots and the walnuts in with a wooden spoon. Pour the mixture into a oiled and floured cake tin, I used a 22cm spring form cake tin. Bake for an hour and test with a skewer to make sure it's cooked. Let cool in the tin for fifteen minutes then turn out on to a cake rack to cool completely. Carefully cut in half when cooled and ice with the icing
Store the cake in a cake tin in the fridge for up to a week
For the icing put all the ingredients into the blender and blend for a few minutes or until smooth
zest of half a lemon
juice of one large lemon
2 tsp vanilla essence
2 tbsp of maple syrup
2 tbsp coconut butter
DIRECTIONS
Set the oven at 180 degrees celsius. In an electric mixer beat the eggs and the sugar for about 3 minutes, the mixture will have thickened and will be lighter in colour. Slowly add the oil and the vanilla. then add the flour, baking soda, salt and cinnamon and beat until well combined. Fold the carrots and the walnuts in with a wooden spoon. Pour the mixture into a oiled and floured cake tin, I used a 22cm spring form cake tin. Bake for an hour and test with a skewer to make sure it's cooked. Let cool in the tin for fifteen minutes then turn out on to a cake rack to cool completely. Carefully cut in half when cooled and ice with the icing
Store the cake in a cake tin in the fridge for up to a week
For the icing put all the ingredients into the blender and blend for a few minutes or until smooth
Enjoy!
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