I’m honestly not sure what’s got into me lately. Or maybe I do…
I’ve officially been living with my husband so long that he has turned me into a cake making monster. He has always been the one with the sweet tooth, whilst I have always preferred savoury.
Technically it’s still that way, but I’ve found a new interest in experimenting with making sweet treats which I’ve never had before.
At the start of the new year I had in my head to make a carrot cake. It was a nagging thought that just wouldn’t go away, and while we almost always have a bag of carrots in the fridge every time I opened the door I was reminded of that recipe that I meant to have a go at.
One afternoon this week I got fed up staring at a screen. In fact it’s been a reoccurring feeling in the last little while and one I think is quite healthy. It makes me step away and do something else - write in a journal, read a book or get in the kitchen.
Being at a desk at a computer seems to be programmed in to us as ‘being productive.’ But actually it’s not always! And the longer I sat and stared and felt unproductive, the more I felt compelling to switch on the oven and give that carrot cake a go.
I’m so glad I did. I used some inspiration from the ladies at The Midlife Kitchen who have a carrot cake bite recipe in their book. I love that their recipe is based on oats (one of my favourite ingredients) and started there. But their recipe was too thick and sticky for the more moist crumbly cake I was after. So I went rogue and changed it up with more maple syrup and some natural yoghurt.
Wow this turned out good. It was exactly as I wanted it and topped with cream cheese frosting it works so so well. I would be thrilled if you gave it a go and let me know what you think! If you’ve got a stock of carrots to use up and fancy a slice of something different this is the perfect recipe for you.
SERVES: Makes 1 decent cake, roughly 8-10 slices
PREP TIME: 20 minutes
COOK TIME: 25-30 minutes
100g jumbo oats
80g wholemeal flour
1 tsp bicarbonate of soda
1.5 tsp cinnamon
pinch of salt
50g coconut oil
1 tsp vanilla essence
100g natural yoghurt
100ml date syrup or maple syrup
100g carrots, peeled and grated
50g walnuts, roughly chopped
150g cream cheese
3 tbsp maple syrup (or more to taste)
2 tsp lemon juice
Grated carrot to top
Preheat the oven to 180°C. Line the bottom of a springform cake-tin with baking paper and rub a little bit of coconut oil on the sides of the tin. I used a cake-tin that was XXX diameter.
In a small bowl combine together the oats, flour, bicarbonate of soda, cinnamon and salt.
In a separate bowl stir together the coconut oil, egg, vanilla extract, syrup and yoghurt until combined. Add in the carrots, sultanas and walnuts and fold in.
Add the oat mixture to the carrot mixture and stir well to combine and ensure the sultanas and walnuts are evenly distributed.
Pour the mixture into the cake tin and knock on the work surface a few times to ensure there are no air bubbles. Smooth the mixture flat with a spatula.
Put the tin into the oven and bake for 20-30 minutes, or until a knife comes out clean. The cake should be firm but soft to the touch. Allow to cool completely.
For the frosting, in a bowl mix together the cream cheese, maple syrup and lemon juice. Taste and add more maple syrup if you want it sweeter. The cake is already sweet so I like to contrast with the tang of the cheese, but the hubby said sweeter. Go with your gut! Use a spatula to spread on top of the cake. Garnish with a little grated carrot and a sprinkle of cinnamon.
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