Just looking at this cake while I type this, has me craving a slice all over again. Isn’t she beautiful? Carrot cake is one of my favourite’s to bake for special ocassions and sunny summer BBQ’s. Extra moist, perfectly tender and flavored with the perfect combination of spices. If you love cake as much as I do rest assured you are goint o fall head over heels for this one.
Summer Carrot Cake
300g plain flour
350g spelt flour
2 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
300g grated carrot
8 medjool pitted dates roughly chopped soaked in 500ml soy milk
50g coconut sugar
200g apple sauce
75ml coconut oil
350g coconut yoghurt
To start preheat your oven to 180°C fan.
The recipe for this three layered carrot cake couldn’t be simpler to make. Grease and line three baking tins with baking paper. In a blender or food processor add the dates, almond milk, apple sauce, oil and coconut sugar and blend until smooth.
Combine and sieve your flours, baking powder and spices in a bowl. Make a well in the middle of your dry mixture and pour in the wet mixture until combined. (Be careful not to over-mix your batter)
Fold into the mixture the grated carrots. And chopped nuts. Bake for approximately 45 minutes until a toothpick comes out clean. Leave to cool completely in the tin, before setting to cool on a wire rack. Top and layer with your favourite ingredients.
For my cakes I love using coconut yoghurt to layer or a vegan buttercream. (You can easily make your own by combining soaked cashews, dates and vanilla)