Spiced Carrot Loaf with Cashew Dressing made with spelt flour, coconut sugar and a mix of winter spices
ingredients
(Serves 10)
Prep time: 15 minutes
Cook time: 30 minutes
For the Cake
2 cups spelt flour
2 tsp baking powder
1 tsp baking soda
1 cup grated carrot
1 medium sized ripe banana
2 eggs or (3 tbsp flax meal mixed with
6 tbsp water)
1 cup coconut sugar
2 tsp cinnamon
1/4 tsp ginger
Pinch nutmeg
Pinch ground clove
1 tsp vanilla bean paste
1/2 cup vegetable oil
1/2 cup plant based milk
1/2 cup chopped walnuts (optional)
For the Cashew Lemon icing
1/2 cup cashews (soaked for 2 hours)
1/2 cup coconut cream
1 tsp lemon juice
1/2 tsp lemon zest
1 tsp vanilla bean paste
1/4 cup maple syrup
how to make it…
Pre-heat the oven to 180 degrees C (350F).
Sieve all the dry ingredients into a large bowl and mix together. If you are using the flax meal instead of standard eggs mix it together and leave to set whilst you prepare the rest.
Smash the banana in a separate bowl. Add in the oil, milk and vanilla and whisk to combine.
Add the wet ingredients into the dry ingredients gradually stirring as you go.
Fold in the flax egg or the 2 eggs and then the grated carrot and walnuts.
Stir in the apple cider vinegar – this works with the baking soda to make it extra fluffy.
Pour into your cake loaf tinn. Bake in the over for 25-30 minutes.
Poke a clean knife in the middle, if it comes out clean, then you know it’s ready.
Leave to cool completely before adding on the icing, then top with some
chopped walnuts.
To make the cashew lemon icing:
Simply place all ingredients into a hight speed blender, and blitz on high until smooth.
Decorate with edible flowers or crushed nuts. Store the cake in the fridge in an airtight container.
Recipe from Holly at: www.growthegrin.com
