Wholefoods Carrot Cake

If I was made to choose I think I would have to say carrot cake would be my favourite cakes! Who needs carrot cake laden with sugar and processed flours when you can have this? This makes a perfect (nourishing) accompaniment to afternoon tea!  My boys reaction to this cake was “more, more” so I’ll take that as a good sign!
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What you need:
3 eggs
1 big or 2 small bananas
10-15 medjool dates (don’t forget to remove stones!)
6 tbsp coconut oil (you can use olive oil if you like)
1 cup wholegrain spelt flour
1 ½ tsp baking powder
3 tsp cinnamon
½ tsp grated nutmeg
4 medium carrots, grated
½ cup desiccated coconut
½ cup walnut (roughly chopped)
½ cup raisins
Icing:
200g cream cheese
3 tbsp honey
juice from ½ lime

Preheat over to 180c. Whisk eggs in a medium sized bowl. Place bananas, dates and oil in a food processor and process until smooth.

Sift together flour, baking powder, cinnamon, nutmeg and cardamom and stir it together with the eggs and banana mixture. Add grated carrots, coconut, walnuts and raisins and stir until it all comes together.

Pour into a lined cake tin and bake for approx.. 30-40 minutes.   It’s ready when a knife comes out clean. Leave to cool.

Whip together the cream cheese, honey and lime juice and smooth over cake once cooled. Sprinkle over chopped pistachios or your favourite nut if you like!

Enjoy… with a cuppa!

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