Written By Sophie
It’s international carrot day today so what better way to celebrate the carrot than in a cake 🙂
- Cake mixture
- 400g gluten-free plain flour. (self-raising or if using plain add 1 tsp of bicarb of soda)
- 1 teaspoon baking powder.
- 1 teaspoons ground cinnamon
- 1 teaspoon ground ginger.
- 1/2 teaspoon
- 3-4 small (150g) carrots, grated.
- 100g walnuts or pecans coarsely chopped,
- 2 bananas (mashed)
- ¼ cup coconut oil melted
100g Sultanas (soak in par-boiled water first to clean and soften them)
- 2 eggs (beaten)
- ½ cup almond (or your choice of) milk
OPTIONAL: 2 tbsp maple syrup or honey if you prefer it a bit sweeter
- 100g cream cheese
- 75g butter
- 1 tbsp maple syrup or honey
- 1 tsp cinnamon
- walnuts to decorate
- Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease a medium-sized cake tin (mine has around a 20cm diameter)
- Combine the flour, soda, baking powder, spices, carrots, sultanas and nuts a bowl.
- Combine the bananas, oil and eggs and mix into the dry mixture
- Pour into the pre-greased cake tin and bake for 20-25 minutes or until golden. Leave to cool in the tin for 10 -15 minutes and then leave on a wire rack to cool complatetly.
- To make frosting, beat cream cheese, butter, syrup and cinnamon with a electric beater or fork until all the lumps are gone and it’s light and fluffy. Spread cream cheese mixture over cooled cake and top with the extra nuts and a sprinkle of cinnamon.