Easter Carrot Cake

Easter weekend is in sight and its the perfect time to get creative in the kitchen. Last year I shared a recipe for these Easter eggs - if you didn't try them then you HAVE to this time round! And if you did try them, it's time to dig out the moulds and make them again.

I realised that there are SO many chocolate recipes around and not everyone is a chocolate lover, so I thought I would make something different. I have been meaning to try to make a carrot cake for ages, so it seemed like a good opportunity.

This recipe works well for cupcakes, but also as a loaf too - so depending on what you are making it for, there are lots of opportunities to make this in different shapes and sizes - just note that the baking time may differ accordingly!

Ingredients

225g of carrots

2 tablespoons of ground flaxseed in 30ml of water

180ml of agua fava - juice from can of chickpeas

2 tablespoons of solid coconut oil

140ml milk of choice (I used almond milk)

390g of flour of choice

1 tablespoon of coconut sugar (optional - can also add extra maple syrup in stead)

5 tablespoons of maple syrup

a large pinch of salt

3 heaped teaspoons of cinnamon

2 teaspoons of ground nutmeg

2 teaspoons of ground ginger

1 teaspoon of baking powder

1/4 teaspoon of bicarbonate of soda

For the icing

2 blocks of coconut cream or coconut milk (this should be cold - leave in the fridge for 2-24hours before using)

1 lemon

1 teaspoon of vanilla (bean powder or essence)

20g of coconut sugar (or 2 tablespoons of maple syrup)

1 banana (optional)

Preheat the oven to 180c.

Combine the flax and water and leave to form a thick gel.

Peel and grate the carrots and place to one side.

Place the flour, salt, cinnamon, nutmeg, ginger, carrots, baking powder and bicarbonate of soda in a mixing bowl or food processor and mix well.

Next add the almond milk and the coconut oil - I don't bother to melt it before putting in the food processor but if you are doing it by hand, melt it first.

Add the agua fava and flax gel to bind, mixing well. Then add the sweetener to taste.

Once all the ingredients are mixed in, it is ready to pour into your cupcake cases or loaf tin. When using a loaf tin I use greaseproof paper which I also grease with coconut oil first.

Bake for about 20 minutes then remove and leave to cool.

While the cake/s are cooking, you can start on the icing. Remove the liquid part from the coconut milk/cream then place the solid part in a food processor. Add the remaining ingredients, tasting along the way. Once you have the taste you want, place in the fridge for around 30 minutes to thicken.

Once the cake has cooled and the icing is thick, you can ice and then serve. Remember not to leave the cake anywhere too warm as the icing may run a little.