A healthful recipe producing a moist cake suitable with a cuppa. I normally just have it like that but you can also double the recipe and divide between two sandwich cake tins to bake. Then create a cashew frosting to fill the centre and decorate the top for a cake ideal for a special occasion. Sometimes I add raisins to it as well to make it even more flavourful.
125ml coconut oil (melted)
150g light brown sugar
105ml oat milk
1 tsp vanilla essence
210g spelt flour
1 tsp baking powder
1 tsp bicarbonate of soda
1⁄2 tsp cinnamon
1⁄2 tsp ginger
1⁄2 tsp ground nutmeg
1 orange (zest only)
2 medium carrots (approximately 140g grated weight) 50g chopped walnuts (or pecans)
Heat the oven to 180C/160C fan/gas mark 4 and grease a 1x 1 lb loaf tin with a little melted coconut oil and line the base with baking parchment, alternatively use a loaf tin.
For the cake, whisk together the oil and sugar, then add the vanilla and milk.
In a separate bowl combine the flour, baking powder, bicarbonate of soda, spices and orange zest.
Add the dry ingredients to the wet mixture and combine thoroughly. Finally, stir in the carrots and nuts.
Bake for 25-30 minutes until a skewer inserted into the middle of the cake comes out cleanly. Cool in the tin for 5 minutes before transferring to a wire rack. Tip: cake is easier to slice when cool.
Notes: Adding soaked raisins, sultanas or dates make a nice addition.
Allergy info: nuts
2 tbsp maple syrup
1 tsp vanilla extract
Pinch of salt
1. Soak the cashews in enough warm water to cover and leave for two hours. 2. Drain the cashews and blend with the freshwater, maple syrup and vanilla extract until smooth.
Allergies - Nuts