Easter Carrot Cake
ingredients
- 3 Sunny Queen Free Range Eggs
- 1/2 cup coconut oil, melted
- 2 loosely packed cups grated carrot
- 1/2 cup maple syrup
- 1/2 cup plain Greek yoghurt
- 1 tsp vanilla extract
- 2 cups oat flour
- 1/3 cup roughly chopped walnuts
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp sea salt
- extra walnuts, shredded coconut & flowers for garnishing (optional)
- For the Icing:
- 250g block cream cheese, softened
- 1/4 cup plain Greek yoghurt
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- squeeze lemon juice
Nutrition
Method
step 1
Preheat oven to 175°C and line a round 10 inch cake tin with baking paper.
In a large mixing bowl, place carrots and all the wet ingredients. Mix until well combined.
In another bowl, combine all the dry ingredients. Whisk together to break up any lumps.
Add the dry ingredients into the wet and beat with a hand mixer until just combined. Pour the batter into the cake tin and bake for around 25-30 minutes or until the cake springs back when you touch it and an inserted skewer comes out clean. Cool in the tray for 10 minutes and then transfer to a wire rack to cool completely.
To make the icing, add all ingredients to a medium sized bowl. Using an electric mixer, beat until combined and smooth. Spread icing on your cooled cake and decorate with extra walnuts, shredded coconut and flowers.
Serve or store in the fridge
until ready to serve.