Weight Loss and Fitness

CARROT AND COURGETTE CAKE WITH CASHEW FROSTING

By thebrightonkitchen.com

Cake ingredients:

1 ripe banana mashed

4 tablespoons runny honey

105g/1/2 cup coconut oil melted

1 tablespoon coconut sugar

1 teaspoon vanilla powder

1 teaspoon mixed spice

1 tsp cinnamon

1 tsp freshly grated nutmeg (avoid using pre-grated nutmeg, nothing compares to fresh!)

zest of one lemon

3 eggs

1/2 medium courgette (grated)

1 medium sized carrot (grated)

60g/1/2 cup coconut flour

60g/1/2 cup ground almonds

1 tsp baking powder

1 tsp bicarbonate of soda

Cashew Frosting:

150g/1 cup of cashews (soaked overnight)

4 medjool dates (stone removed)

1 teaspoon vanilla powder

50ml coconut milk

Instructions

Mash the banana and add the honey, nutmeg, cinnamon, mixed spice, beaten eggs, vanilla powder and lemon zest.  Melt the coconut oil and stir into the mixture.  Sift in the ground almonds and coconut flour, stir in and add the rest of the cake ingredients.   You should have a thick mixture which resembles a thick mousse as opposed to a liquid batter.   If the mixture is too liquidy add a spoonful of coconut flour.  Spread the mixture into the prepared tins and bake at 190 degrees C for between 40 – 50 minutes. Remove from tins and allow to cool.    Prepare the frosting by adding all the frosting ingredients to a blender. Blitz until smooth and set aside.   Once the cakes have cooled, spread the icing on top of one of the cakes. Sandwich the other cake on top and use the remaining icing to spread on top.   Finish by adding your decoration - desiccated coconut, raisins, grated vegetables etc.  Serve immediately. In the unlikely event that you have leftovers, store in the fridge.  It will keep for about 3 days.