Carrot cake is possibly my favourite cake, however every time I make it I tweak the recipe another little bit. This version is gluten-free and very low in refined sugar. The yoghurt icing may appear initially quite runny but just leave to settle and thicken in the fridge before placing on top. The cake is best kept fresh in the fridge for up to 5 days.
- 3 eggs
- Zest of 1 small orange
- 60ml olive oil
- 1 ripe banana, mashed
- 1 tbsp honey
- 100g dessicated coconut
- 100g ground almonds
- 100g ground gluten-free oats
- 2 tsp cinnamon
- 2tsp gluten-free baking powder
- 300g grated carrots
- 50g walnuts
- 50g pecans
Icing:
- 3 tbsp creme fraiche
- 2tbsp Greek yoghurt
- 1 tbsp honey
- 5 chopped walnuts
- Preheat an oven to 160C. Line a large loaf tin with baking parchment.
- Whisk the eggs, honey, oil, orange zest and mashed banana together.
- Stir in the oats, coconut, almonds, cinnamon and baking powder.
- Add the grated carrot and chopped walnuts and pecans and stir until well combined.
- Bake in the oven for 40 mins or until a skewer comes out clean.
- For the icing: using an electric whisk combine the yoghurt, creme fraiche and honey together. Place in the fridge until required.
- Allow the carrot loaf to cool on a wire rack before adding the icing and chopped nuts.
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