CARROT CAKE WITH COCONUT CREAM ICING
Ingredients
- 1 ½ cups carrots, shredded
- 4 dates, pitted View Product
- 3 eggs, whisked
- 1 ½ cup almond meal View Product
- ¼ cup rice malt syrup or maple syrup
- 2 tablespoons coconut oil View Product
- ½ teaspoon nutmeg View Product
- 1 teaspoon cinnamon View Product
- pinch of sea salt View Product
- ¼ cup walnuts, chopped roughly View Product
Foodie Facts
Nuts are high in Healthy Fats, Fibre, Protein, Vitamin E, Magnesium, Copper, Zinc and more!
Method
Preheat oven to 180C
Pop the carrots and dates into a food processor and pulse until well combined
Add the eggs, RMS/maple syrup, almond meal, oil, nutmeg and cinnamon
Pulse until well blended
Remove from food processor and fold in the walnuts
Prepare a cake tin with baking paper or muffin tray with cupcake wrappers
Pour mixture into the cake tin or muffin tray
Pop into the oven for around 35 minutes {if you’re making cupcakes then bake for 15 – 18 minutes}, test by inserting a clean knife into the middle of the cake – if it comes out clean then it’s ready
Remove from oven and cool on a wire rack
Top with coconut cream icing
Coconut cream icing
You will need:
1 can of coconut milk {must be full fat}
1 teaspoon pure vanilla extract
1 tablespoon xylitol
Pop a can of coconut milk into the fridge overnight
Open the can and spoon out the cream at the top of the can and on the lid and pop into a mixing bowl
Pop the bowl into your electric mixer and whisk until you start to see it getting thicker
Add vanilla and xylitol and continue to whip
Once well combined and creamy, top your carrot cake or add dollops onto your cupcakes
Thank you to the beautiful Sheridan Buchanan for this wonderful recipe.