Carrot Cake

I sometimes eat cake. And on special occasions, I’ll serve a glorious layered moist carrot cake for dessert and enjoy a leftover slice with a mug of steaming herbal tea.

The carrot cake could be made as a celebration birthday cake:

• frost it as a semi-naked layer cake with 3 or 4 layers and sandwich with plant cream or coyo icing

• leave off frosting and sandwich 3 or 4 layers with plant cream or coyo frosting, adding walnuts or hazelnuts with a little grated carrot on top

Cakes are for special occasions, a time when I sometimes waver the “no sugar” rule for unrefined sugar. Scientific research proves all sugar, regardless of its “exotic” name, is sugar and it’s a myth that one is healthier than the other. If you choose to use sugar, realise the ‘natural’ and wholesome-sounding language used for sugars are still added sugars, the packaging is just more exotic.

If you wish to make a sugar-free cake, substitute the ¾ cup unrefined sugar for 1 cup of date paste.

Date paste - makes 1 cup

16 medjool dates soaked in boiling water for 10 minutes. Drain and puree to a paste in the blender.

Health benefits:

·       Carrots are crunchy, tasty, and highly nutritious. They’re a particularly good source of beta carotene, fibre, vitamin K1, potassium, and antioxidants.

·       They're a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.

CARROT CAKE

PB, V, DF, GF option

Use a 24cm springform cake tin

2 medium carrots, finely grated by hand

1 orange juiced

¼ cup grapeseed oil

2 cups wheat spelt flour or GF flour

1 tsp baking soda

1 tsp cinnamon

pinch of sea salt

1 cup date paste (see recipe above) OR ¾ cup unrefined sugar

2 tbsp flaxseed meal

1 cup plant milk

2 tbsp apple cider vinegar

1 tbsp fresh ginger, finely grated

1 cup walnut pieces

COCONUT ICING:

300g Coyo yogurt

1 tsp vanilla extract

To serve:

handful of walnuts  

Soak the grated carrot in orange juice.

Preheat the oven to 180’C. Wet the baking paper under tap water, squeeze out the excess water and line the base and sides of your cake tin. Sift the flours, baking soda, cinnamon and sea salt into a large bowl. Add the remaining ingredients and mix into a smooth batter. Pour the batter into the lined cake tin and bake for 25-30 minutes or until the cake is spongy to touch in the centre. Remove the cake from the oven and leave to cool on a wire rack.

Whip the coconut yogurt using an electric beater until it becomes thick, for about 10 minutes. Once it’s thick and holds its shape, add the vanilla extract, continue whisking until the mixture is quite thick. Cut the cake in half with a long knife. Spread some icing over the lower layer, sandwich and then ice the top half. Place walnut halves around the edge of the cake. Refrigerate the cake for a least 15 minutes before slicing so the cake can hold its shape when cutting.