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:

1. Preheat oven to 220°C fan forced. Lightly grease a 9-inch loaf tin.
2. In a medium bowl, whisk together all wet ingredients, except the carrot, until smooth. Set aside.
3. In a large bowl, add all dry ingredients & stir. Add the wet mixture into the dry and combine until fully incorporated. Fold through carrot.
4. 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.
5. 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.
6. 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.