Carrot Cake

Here’s a Vegan twist on the traditional Carrot Cake recipe. It’s dense, super moist, and made with 100% plant-foods.

Serves: 8

Prep and Cook Time: 60-65mins

Ingredients

• 1 tbsp Olive oil
• 200g dates
• 150g sultanas
• 250ml boiling water
• 100g walnuts
• 100g carrots, grated
• 300g gluten-free flour
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp of bicarbonate soda
• 125 ml apple juice

Icing

• 100g cashew nuts
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• zest of 1 lemon

Method

1. Preheat the oven to 180°C/Gas Mark 4. Oil and line an 18-cm/7-inch round loose-based cake tin.
2. Stone and roughly chop the dates. Place them in a small bowl with the sultanas and add the boiling water. Set the ingredients aside to soak.
3. Roughly chop the walnuts and place in a large mixing bowl with the grated carrot. Add the flour, cinnamon, baking powder and bicarbonate of soda and mix thoroughly.
4. Add the dates and sultanas with the soaking water and the apple juice. Mix thoroughly. Spoon into the prepared tin and smooth the top with a rubber spatula.
5. Bake in the center of the preheated oven for 40-45mins, until cooked through. Leave to cool in the tin for 10min, then turn out onto a wire rack and leave to cool completely.
6. To make the icing, soak the nuts in boiling water for 30min, then drain. Put the nuts, maple syrup, vanilla extract and cinnamon into a blender and process until smooth. Stir in the lemon zest and chill in the refrigerator for 20min before spreading evenly over the top of the cake.

 This recipe is approved for our following Healing Diets:
- Low-Hydrogen Sulphide Diet
- Adrenal Diet
- Gluten-Free
- Dairy-Free
- Vegan

Author: Filipa Bellette, Clinical Nutritionist & Functional Medicine Practitioner