Carrot Cake
With warming spices like cinnamon, ginger & nutmeg & the fluffiest vanilla frosting, this is the perfect autumnal snack to welcome the season.
This carrot cake is gluten free, refined sugar free & can very easily be made dairy free by swapping out the yoghurt for a dairy-free alternative (we’d recommend coconut yoghurt for this recipe!)
Recipe & Photography by Courtney Sutton @selfbycjs
serves: 8 | Time: 1.5 hours
Ingredients:
- 1 cup almond flour
- 1 cup Honest to Goodness cassava flour
- 1 tsp baking soda
- 1 tsp bicarb soda
- 1.5 tablespoon cinnamon
- 1/4 tsp nutmeg
- 1 tsp ginger, ground
- 1/2 tsp salt
- 4 eggs, room temperature
- 3/4 cup Honest to Goodness maple syrup
- 1/3 cup Honest to Goodness tahini
- 1 tsp vanilla extract
- 1/3 cup coconut oil, melted
- 2 cups carrot, shredded
Frosting:
- 250g Labneh (or natural Greek Yoghurt strained overnight)
- 200ml coconut cream, whipped
- ¼ cup Honest to Goodness maple syrup
- 1 tbsp vanilla essence
Method:
- Preheat oven to 220°C fan forced. Lightly grease a 9-inch loaf tin.
- In a medium bowl, whisk together all wet ingredients, except the carrot, until smooth. Set aside.
- In a large bowl, add all dry ingredients & stir. Add the wet mixture into the dry and combine until fully incorporated. Fold through carrot.
- Pour into prepared loaf tin and bake for 5 minutes. Keeping the cake in the oven, reduce oven temperature to 180°C fan forced and bake for 50-60 minutes or until cooked through.
- Set aside and allow cake to cool completely. Meanwhile. Prepare your frosting by adding all ingredients to a bowl & whisking together. Set aside in fridge.
- When ready to serve, generously top cake with frosting!
*This frosting will not withstand hot temperatures, therefore, it is recommended you store in the fridge when not consuming.
