Carrot Cake

77 large

To fit a small roasting tin (30cm by 20cm (12” by 8”) or a 24cm (9”) round cake tin, lined with baking paper.

Set oven to 180°C / 350°F / Gas Mark 4

For the cake
Approximately 4-5 carrots (200g / 7oz), grated
1 ripe banana, mashed
300g (3/4 cup) coconut nectar, plus a little extra
4-5 eggs
100g (1/2 cup) coconut oil, melted
2 tbsp cinnamon
1 tbsp nutmeg
1 tsp mixed spice
150g (1 cup) raisins or sultanas
270g (2- 2 1/4 cups) ground almonds (almond flour)
90g (3/4 cup) Gram flour (chickpea flour) or rice flour
1 tsp Himalayan pink salt
1 tsp bicarbonate of soda
2-3 tsp baking powder

For the ‘cream cheese’ frosting
1 portion of soft cashew cheese (see below)
60g (1/2 cup) coconut oil
100g (1/4 cup) coconut nectar
Zest of an orange

For the cake
Start by mixing together all the wet ingredients and then add in the spices and dried fruit. Sieve in the gram flour (occasionally this flour can clump together so sieving is an essential step). Next, beat in the ground almonds, salt, bicarbonate of soda and baking powder – (if you have a food processor I would do everything in this; starting with grating the carrots then adding all the ingredients in order).

Test the cake batter for sweetness and add extra coconut nectar only if necessary.

Spoon the mixture into your prepared tin and bake in the centre of the oven for approximately 35-45 minutes. The cake is done when the surface springs back when gently pushed or a skewer inserted into the centre of the cake comes out clean.

For the topping
Beat together all the ingredients; adjust the sweetness by adding more coconut nectar, if necessary. Pop in the fridge until needed.

When the cake is completely cool, spread over the frosting and serve.

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