Carrot & Orange Cake
-200g Almond Flour
-50g Coconut Flour
-2 Tsp Baking Powder
-1 Tsp Bicarbonate of Soda
-3 Tsp Cinnamon
-1 Tsp Nutmeg
-1/2 Cup Date Syrup
-1/2 Cup of Dates, roughly chopped
-2 Tbsp Coconut Oil (melted)
-1 Banana (the more ripe the better)
-1 Orange rind grated
-300g Carrot grated
-Preheat the oven to 180C/Gas 4, Line a 9 inch diameter cake tin with greaseproof paper or grease with coconut oil
-Mix together in a food processor or by hand in a bowl all the dry ingredients, almond flour, coconut flour, baking powder, bicarbonate of soda, cinnamon and nutmeg.
-Blend until well mixed
-Then in a another bowl mix together the wet ingredients, date syrup, coconut oil, banana, 3 eggs, it helps to beat the eggs first
-Mix together well so the banana is mashed
-Add to the wet mixture the grated carrot and grated orange rind and dates, stir together
-Then add the wet mixture into the food processor and mix with the dry ingredients already blended
-Ensure it is all mixed together well but don’t be afraid to leave a few mini chunks of dates and carrot in the mixture
-Pour the mixture into the cake tin and bake for approx 1 hour
-Once removed from the oven, allow to cool before icing.
-For my icing I used the coconut milk fat found in a tin of coconut milk, the fat and the water tend to separate if left to stand for a while. I mixed this fat from two tins in the food processor with a tablespoon of date syrup and half a teaspoon of cinnamon.
-Spread the icing over the top of the cake and then sprinkle some grated orange rind
-Then grab a slice and enjoy!