No messing about here, let's get baking...
Serves around 12 slices
Ingredients
For the Cake
Dry ingredients
- 230g Whole Wheat Flour or Self-Raising Flour
- 28g Ground Almonds
- 1tsp Bicarbonate Soda
- 2 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 2 tsp Mixed Spice
- 265g Grated and Peeled Carrots
- 140g Chopped Pecans
Wet ingredients
- 28g Melted Coconut Oil
- 3 Egg Whites
- 1 tbsp Vanilla Extract
- Zest and Juice of an Orange
- 120g 0% Fat Greek Yogurt (Or a dairy free alternative such as Oatly)
- ¼ Cup Honey
- 180ml Non-fat Milk (Or a dairy free alternative such as Oatly)
For the Cake Drizzle
- Juice of 1 Orange
- 1/2 tsp Cinnamon
- 1 tbsp Honey
For the Frosting
- 250g Cashew Nuts (Soaked overnight)
- 5 tbsp Tinned Coconut Milk (Chilled in the fridge)
- 2 tbsp Maple Syrup
- 1 tbsp Melted Coconut Oil
- Zest of 1 Lemon
Method
- Pre-heat your oven to 175C Fan and line the base and sides of two 9” cake pans with greaseproof paper.
- In a large mixing bowl, mix together the flour, baking powder, baking soda, cinnamon, mixed spice, ground almonds, orange zest, pecans and grated carrots.
- In a separate bowl or large jug, whisk together the melted coconut oil with the vanilla extract. Then add in your egg whites and whisk again. Followed by the Greek yogurt; mix until no large lumps remain. Finally whisk in the honey and orange juice until everything is thoroughly combined.
- Gradually add the liquid mix to the dry ingredients and mix together with a stand or handheld mixer.
- Once the mix has come together divide the cake mix equally between the prepared cake pans.
- Place in the oven and bake for 28-30 minutes, or until the centre feels firm to the touch and a toothpick comes out clean.
- Leave to cool for 10 minutes on a cooling rack before removing the cake pans. While the cakes are still warm, poke holes through the cake using a skewer. In a small bowl, mix together your drizzle ingredients and pour equally over both cakes. The skewer holes will allow the drizzle to soak through the cake; helping to bring out the cake's sweetness.
- Then leave to cool fully on a cooling rack.
- In the meantime, you can prepare your frosting. Blend the soaked cashews in food processor until smooth. This may take a few attempts to get all the nuts incorporated, to help it blend add your coconut milk. Once the nuts have formed a smooth paste, add your lemon zest, melted coconut oil and maple syrup and blend well. Leave to chill in the fridge for 20 minutes to firm up.
- To assemble the cake, spread a generous dollop of frosting on top of one of the cake layers. Make sure to leave 1/2cm rim free round the edge, this will help prevent the frosting from bulging out. Drizzle a small amount of honey over the top of the frosting and place the second cake layer on top and frost.
- Serve and enjoy.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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