Hello everybody,
and welcome back to my blog! I hope all of you are doing extremely well and that your long Easter weekend is going fantastically splendid! Mine has been quite okay, though I have been spending it mainly with studying for my A-levels. Anyway, without further ado, just grab yourself a cuppa, get comfy and let's get crackin'.
I know you might be thinking "Why would you put up a recipe for a carrot cake even though Easter has just been?", I know! But, let me tell you, Carrot cake is absolutely delicious and it's more than alright to eat it throughout the whole year and not just on one specific day. That's why I'm here today to share a recipe for the perfect gooey carrot cake which is only made of super good and healthy things.
and welcome back to my blog! I hope all of you are doing extremely well and that your long Easter weekend is going fantastically splendid! Mine has been quite okay, though I have been spending it mainly with studying for my A-levels. Anyway, without further ado, just grab yourself a cuppa, get comfy and let's get crackin'.
I know you might be thinking "Why would you put up a recipe for a carrot cake even though Easter has just been?", I know! But, let me tell you, Carrot cake is absolutely delicious and it's more than alright to eat it throughout the whole year and not just on one specific day. That's why I'm here today to share a recipe for the perfect gooey carrot cake which is only made of super good and healthy things.
What You'll Need:
350g Carrots
½ Lemon
75g Vegan Butter or Coconut Oil
150g Coconut Sugar
1 Tbsp Cinnamon
250g Apple Sauce (make sure you check the ingredients!)
75g Wholewheat Flour
3 Tbsp Baking Powder
200g Grated Hazelnuts
50g Chopped Pistachios
For The Icing:
2 Cups Soaked Cashews
½ tsp Vanilla Extract
3 Tbsp Maple Syrup
What You'll Need To Do:
Preheat your oven to 180° Celsius.
Wash your carrots thoroughly, peel and finely grate them until you are left with 300g of grated carrots. Wash your lemon under hot water and grate the skin off of it. Also, measure out one tablespoon of the juice of the lemons.
Cream together the coconut sugar, vegan butter and cinnamon until well combined. Add the grated carrots, applesauce, lemon juice and skin and mix together carefully.
Slowly fold in the flour, baking powder, hazelnuts and the chopped pistachios.
Pop the mixture in a lined baking tin and bake for around 50 minutes or until a toothpick comes out clean. After that leave it to cool for 30 minutes.
In the meantime blend all of the ingredients for the icing in a high-speed blender until smooth.
Pop it in the fridge for the rest of the time.
Spread the icing on top of the cake and decorate with either some marzipan carrots or easter eggs.
And there you have it, an amazingly delicious, healthy and pretty carrot cake.
That's going to be it for today, I do hope that you enjoyed it, if you did then please make sure to leave me a comment and to share this post on your social medias! I would love you to send me your recreation photos via Twitter or Instagram as well!
Mary going offline xx
