Yes another carrot cake recipe, but why not? It is my all time favourite cake after all!
This version features flavours from banana, coconut, maple and passionfruit and is a great recipe for using up fridge lurkers like bananas and carrots. That’s my excuse anyway.
Ingredients: Serves 12
- 175g (15 tbsp) soft brown sugar or coconut sugar
- replacer for 2 eggs (orgran, Ener-G, soya flour)
- 120ml (1/2 cup – 1 tsp) vegetable or melted coconut oil
- 150ml (1/2 cup + 2 tbsp) passionfruit or orange juice
- 1 banana, mashed well
- 80g (1/2 cup) coconut flour
- 120g (1 cup) self raising flour
- 1 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
- 3 tsp mixed spice
- 300g (3 cups) carrots, grated
- 175g (3/4 cup) sultanas
- Juice of 1 orange
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 250g (1 cup) coconut yoghurt or coconut cream
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp toasted ground almonds
- Pre-heat the oven to 170°C/325°F and grease and/or line a 9 inch square tin.
- Begin by whisking the sugar, prepared egg replacer, oil and fruit juice together in a bowl using an electric hand whisk for 2-3 minutes until well combined. Then whisk in the mashed banana.
- Sift over the dry ingredients and stir together then fold though the carrot and sultanas.
- Pour the mixture into the tin and bake on the centre shelf of the oven for 30-40 minutes, until it is well risen and feels firm to the touch and a skewer inserted comes out clean.
- While the cake is cooking, make the topping by mixing the yoghurt, syrup and vanilla in a bowl until light and fluffy, then cover with clingfilm and place in the fridge until needed. Now make the syrup, simply whisk together the fruit juices and syrup until well combined.
- Remove the cake from the oven and place, in it’s tin on a wire rack. Stab all over with a fork or skewer then spoon over the syrup as evenly as possible. Leave to cool completely in the tin.
- When the cake is cooled, remove from the tin, spread the yoghurt topping over and dust with the toasted ground almonds.