Last week we had a swimming meet and an athletic carnival and I wanted to bake something that was healthy. I seem to be the only mum who arrives with thermal bags full of food to any sporting event our kids are involved in. That’s because we love eating fresh, healthy and homemade food and that includes wholesome cakes too!

So, I opened the fridge wondering what we had an overabundance of and staring at me were bright orange carrots…fresh and organic! Time to make a carrot cake. Truth is I cannot claim this one, my husband decided he needed some ‘baking mediation time’ and set about putting it together. With three sporty kids it was gone in 24 hours and only crumbs left over!

Ingredients

  • 5 organic carrots, grated
  • 185 ml organic maple syrup
  • 10 organic medjool dates, pitted
  • Coconut oil, for greasing
  • 80 g organic coconut flour, sifted
  • 1 tablespoon organic ground cinnamon
  • 1 teaspoon baking powder (aluminium free)
  • 80 g organic walnuts (activated)
  • 80 g organic macadamia nuts (activated)
  • 10 organic eggs
  • 2 teaspoons vanilla extract (organic)
  • 250 ml organic coconut oil

Coconut Citrus Icing

  • 90 g desiccated organic coconut
  • 3 tablespoons organic coconut cream
  • 2 tablespoons organic raw honey or maple syrup
  • Zest of 2 lemons, grated (optional, however it makes the icing delicious!)
  • 2 tablespoons organic coconut oil, melted

Extra: You can glaze 80 g of organic activated walnuts with honey if you like to sprinkle over the top of the cake.

Directions:

  1. Place carrot in a bowl and pour over the maple syrup. Mix, cover and refrigerate for an hour.
  2. Meanwhile, place the dates in a bowl and cover with warm water. Soak for at least 20 minutes, then drain and mash.
  3. Preheat over to 180 C. Grease a 20 cm x 12 cm loaf tin with coconut oil and line with baking paper.
  4. Combine the coconut flour, cinnamon, ginger, salt, baking powder, walnuts and macadamia nuts in a bowl.
  5. In a separate large bowl, combine the eggs, vanilla, melted coconut oil and date mixture. Add the dry ingredients and mix well. Add the carrot mixture and stir until well combined.
  6. Pour the batter into the prepared tin and bake for about 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Turn the cake out onto a wire rack and allow to cool.

To make the icing:

Mix the coconut, coconut cream, honey or maple syrup and lemon zest (if using) in a bowl. Gradually add the melted coconut oil and mix until smooth.

To make the honey glazed walnuts:

Heat the honey in a small saucepan for 1-2 minutes or until it starts to bubble. Stir in the walnuts and cook for a further 30 seconds, stirring constantly. Remove from the heat and spread the walnuts onto a tray to cool.

Once the cake has cooled, cover with icing and decorate with the honey-glazed walnuts.

Recipe courtesy of:  Evans, Pete  “Healthy Everyday” pg 216.

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