Seriously Moist Carrot Cake

All you need is:

For Cake

300g raw carrot (2 large or 3 medium)

250g (2 1/4 glass) plain wholemeal or white or mixed flour (whichever combination your prefer and whatever healthiness level you trying to reach)

2 tsp baking soda

1 tbsp ground all spice

2 tbsp ground cinnamon

pinch of salt

3 tbsp flaxseeds mixed with 9 tbsp of water

100g (1/2 glass) coconut sugar

3 tbsp date or other syrup (optional)

150g (1/2 glass)unsweetened natural apple source

200g (1 glass) dairy free yogurt (I used my homemade oat/coconut yogurt recipe -> Fermented Oat Yogurt)

1 teaspoon vanilla extract (optional)

For Icing

1 1/2 glass (180 g) raw cashews, soaked in hot water 1h or cool water 6-8h and drained

100g raw coconut or 50g desiccated coconut and soaked same way as cashews

1/2 glass water or plant based milk

4 tbsp or more (depending on your taste buds and again how healthy you want this cake to be)powdered coconut sugar (I blend normal sugar in my high speed blender) or natural syrup (like agave, try to have it as light colour as possible, otherwise your icing is going to be brownish)

4 tbsp melted raw coconut oil

1 tsp pure vanilla extract

pinch sea salt

For Decoration (optional)

2 small carrots

2 tbsp powdered coconut sugar

1 tsp cinnamon

few whole all spice corns

Here’s what you do:

The Cake

1. Preheat oven to 200C. Prepare yourself a medium round cake tray: grease sides of it and line the bottom with baking paper or just grease it all over. Whichever method you prefer is all fine. 

2. Peel and grate the raw carrot. Set aside.

3. Mix ground flax seeds with water and let it set for 5-10 minutes.

4. Combine flour, baking soda, salt, all spice, cinnamon into a large bowl. Stir in the carrots.

5. In a separate bowl, mix together flax seed and water mixture, sugar and/or syrup, apple source, yogurt and vanilla stir well. Fold the wet ingredients into the dry and stir gently until you get nice and even paste.

6. Pour into the prepared pan and bake for 35-45 minutes.


The Icing

While cake is baking it's time to prepare the creamiest and most delicious all coconuty icing ever. It's super easy, once you have your cashews and/or coconut soaked and drained, coconut oil melted, coconut sugar powdered all you need to do is to chuck all goodness from section 'For Icing' to the high speed blender and it will do the job. Once your cake has cooled down simply cover it all with the creamy icing you've just made.

The Decoration Bit

It's totally up to you to do it or not, the cake is delicious with or without it. But if you decided to experiment a little here's what you need to do.

Timing is very important so leave this bit for the last task, you can start only after the cake is covered with creamy icing. First peel your carrots and do not put away the peeler (just rinse it a little) as you will need to create those thin slices of carrots by continue peeling them. (Try to not rotate carrot while peeling, peel the same side so you will get more even slices). Once you are done, melt coconut sugar on the frying pan (avoid overburning), place carrots, toss them for a minute making sure you covered them with sugar properly and finally sprinkle some cinnamon. Once it's still hot nicely place them on the cake and drizzle some leftover sugar on the top. Skater some all spice corns lastly.

Done! It's time to make a nice cup of tea and help yourself with chunky slice of this seriously moist carrot cake, which btw is nearly super healthy if not those 4 tbsp of raw coconut oil, which according to some 'experts' is good for you. I am personally not oils advocate. But I will spare a nice full post about it :)!