Hot Cross Carrot Cake
Ingredients
- 400g buckwheat or plain flour
- 1 tsp baking powder
- 2 tsp baking powder
- 200g ground almonds
- 400g coconut sugar
- 3 carrots, grated
- 100g raisins
- 600ml almond milk
- 100g coconut oil, melted
- 2 tsp mixed spice
- 2 tsp ground cinnamon
Icing
- 250g cashews, soaked in hot water for 2 hours or overnight
- 7 tbsp maple syrup
- 2 tbsp almond milk
- 1 tsp ground cinnamon
Preparation
Preheat the oven to 180°C. Line two 20cm cake tins with parchment.
In a big bowl, mix together all of the dry ingredients, including the spices.
Once combined, add the carrots, raisins, almond milk, and coconut oil. Stir well until smooth and combined.
Pour the batter into the tins and bake for 35 minutes, until risen and a knife comes out clean.
Drain the cashews.
Add the icing ingredients to a high speed blender or powerful food processor and blend until smooth. It will take about 10 minutes. Add a splash of almond milk if it’s too thick.
Store the icing in the fridge until the cakes are ready to be iced.
Once cooked and cooled, spread half of the icing over one of the cakes and sandwich them together.
Use the rest of the icing to ice the top.
Decorate with fruit and nuts, such as blueberries, walnuts, or orange zest.
