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CARROT CAKE

      

  DAIRY FREE

  EGG FREE

  REFINED SUGAR FREE

            

                  

                  

CAKE INGREDIENTS                                        

2 CUPS WHOLEMEAL SPELT FLOUR

3/4 TSP CINNAMON

3/4 TSP NUTMEG

1/2 CUP COCONUT SUGAR

1 & 1/2 TSP BAKING SODA

PINCH SEA SALT

2 & 1/2 LARGE BANANAS

3 MEDIUM CARROTS (1 HEAPED CUP)

1/2 CUP COCONUT OIL, MELTED

1/2 CUP APPLE SAUCE

 FROSTING INGREDIENTS 

1/2 CUP RAW DICED MACADAMIAS

1/3 CUP RAW CASHEWS

1/4 CUP ALMOND MILK

1/4 CUP RICE MALT SYRUP

1/4 CUP COCONUT OIL, MELTED

1 & 1/2 TSP VANILLA BEAN EXTRACT

2 TSP FRESH LEMON JUICE

PINCH OF FINE SEA SALT

METHOD

• COVER NUTS IN JUST BOILED WATER AND LET SOAK OVERNIGHT OR AT LEAST A FEW HOURS (THIS HELPS THEM BLEND WITHOUT BEING GRAINY)

• PREHEAT THE OVEN TO 175°C AND GREASE AND LINE A SQUARE CAKE TIN

• PREPARE FROSTING – DRAIN AND RINSE NUTS, THEN BLEND EVERYTHING UNTIL SMOOTH AND POP INTO THE FRIDGE TO FIRM UP WHILE MAKING CAKE

• IN A LARGE BOWL, STIR DRY INGREDIENTS, BLEND WET INGREDIENTS UNTIL NEARLY SMOOTH, THEN POUR INTO DRY AND STIR

• POUR BATTER INTO THE CAKE TIN AND BAKE FOR 30 MINUTES ON THE MIDDLE SHELF, OR UNTIL A SKEWER COMES OUT CLEAN, COOL IN TIN FOR 15 MINUTES THEN ON A WIRE RACK, ONCE COOL, SPREAD OVER THE FROSTING AND SPRINKLE WITH FINELY CHOPPED WALNUTS BEFORE SLICING

* I THINK REGULAR FLOUR/BUCKWHEAT ETC WOULD WORK TOO

* YOU COULD USE JUST MACADAMIAS OR CASHEWS INSTEAD OF A MIX OF THE TWO

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/recipes-for-healthy-living/carrot-cake.html

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