Carrot Cake
2016-11-28 22:22:27
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
For the cake
- •350g grated carrot ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- •1 grated eating apple ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- •3/4 cup chopped walnuts/pecans
- •330g ground almonds ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- •6 large free range eggs
- •170g honey/agave
- •1/2 cup dried fruit ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- •zest of 1/2 orange and 1/2 lemon
- •2 tsp cinnamon ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- •1 tsp baking powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- •1/2 tsp bicarb soda
For topping
- •1 cup soaked cashews - rinsed and drained
- •juice 1/2 orange and 1/2 lemon ⠀⠀⠀⠀⠀⠀⠀⠀
- •zest 1/2 orange and 1/2 lemon
- •2 tbsp melted coconut oil
- •2 tbsp honey/agave
Instructions
- Preheat oven to 180•C or 160•C fan. Mix all ingredients in a large mixing bowl. And put into a greased, lined, 9" baking tin. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Cover the top with greaseproof paper and cook for 25mins. Remove from oven, take off the greaseproof paper and bake for another 25mins and allow to brown. Allow to cool before adding topping.
- For the topping - blend all ingredients except the zests in a blender until completely smooth. Transfer to a mixing bowl and add the zest of orange and lemon by hand. Spread evenly over the middle and top of the cake. Sprinkle chopped walnuts on top 👌🏼🤗
https://lydiaslittlekitchen.co.uk/