A spiced carrot cake is irresistible – but the usual version is full of sugar and wheat flour. This alternative is aromatic and rich with delicious carrot and walnuts and none of those other nasties.
Preheat your oven to 180°C/160°C fan-forced, then line the base and side of an 18 cm round cake pan with non-stick baking paper.
Combine the eggs, maple syrup, coconut oil, flour, arrowroot, bicarbonate of soda, mixed spice, carrot and chopped walnuts in a bowl and stir until smooth. Spoon into the prepared pan and level the surface. Bake for 30–35 minutes or until cooked – a skewer inserted in the centre will come out clean. Cool in the pan.
Transfer the cake to a serving plate. Spread the top with lemon frosting. Top with the extra walnuts and the flaked coconut to serve.
For the Lemon Frosting:
Place all the ingredients in a bowl and whisk until well combined and smooth. Makes ½ cup.
For the Vanilla Coconut Cream:
Place the unopened cans of coconut cream in the fridge and leave overnight to set firm.
Open the cans and carefully scoop out the top thick layer of cream that has set firm. Place in a bowl.
Remove the seeds from 2 vanilla pods and stir through the chilled firm cream. Makes 1 ½ cups.
Recipe taken from Clean Living Fast Food by Luke Hines and Scott Gooding ($29.99), published by Hachette Australia.
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