CARROT CAKE WITH CREAMY MAPLE ICING
PREP TIME: 20MIN
COOK TIME: 60-70MIN
2 1/2 cups of wholemeal self-raising flour
1 tsp. bi-carb soda
2tsp. mixed spice
1 cup coconut sugar
2 tbsp. olive oil
3/4 cup apple sauce
1/2 cup milk (any will work!)
3 medium carrots, grated
500g cream cheese
1/2 cup maple syrup
1 Tbsp. lemon juice
1 tsp. lemon rind
1/4 cup toasted walnut pieces
Preheat oven to 180C. Grease a 20cm round cake pan and line the bottom with baking paper.
Sift flour, bi-carb soda and spice into a large bowl (tip the husks from the flour in too) and stir through coconut sugar.
In another bowl whisk together eggs, oil, apple sauce and milk. add this mixture to the dry mixture. Stir gently until just combined, add grate carrot and stir through.
Pour into prepared tin and bake in oven for 60-70min or until golden brown on top and a skewer or knife inserted into the centre of the cake comes out clean. Leave in pan for 5 minutes then turn out onto a cooling rack.
For icing, place cream cheese, maple syrup, lemon juice and lemon rind into a bowl and combine with an electric beater until fluffy. Once the cake is completely cool, slice in half horizontally and spread a layer of icing in the middle of the base. Next, return the top layer and cover the whole cake with a layer of icing. Finally, sprinkle toasted walnuts on top.