Sweet Potato and Carrot Cake (WF DF)
Sunday 23rd October 2016
- 300g White spelt flour
- 150g sweet potato (grated)
- 150g carrots (grated)
- 1tsp bicarb of soda
- 2 tsp baking powder
- 2 eggs
- 125 ml oil (sesame or light olive)
- 200g raisins or sultanas
- Juice of 2 oranges
- 4tbsp runny honey, coconut blossom syrup or maple syrup
- 1/4tsp ground cloves
- 1 1/2tsp ground cinnamon
- 1tsp ground ginger
- 1/4tsp ground nutmeg
- 1 can coconut cream
- 1tbsp honey
- grated zest of 1 orange
Add all dry ingredients (flour, bicarb, baking powder, spices) and mix until combined.
In another bowl add wet ingredients (oil, juice of 1 orange, honey, eggs) and mix until combined.
Add carrot and sweet potato and raisins to the dry ingredient and mix again.
When combined stir in the wet ingredients until combined well. This will be a relatively stiff cake mix, not a runny one.
Bake at 160° Fan for 30 minutes. Check after 25. Cake is done when skewer comes out clean. Transfer to a wire cooling rack.
When just still slightly warm pour over juice or 1/2 orange.
To make the frosting simply mix all three ingredients together then leave in the fridge to cool until firm enough for dolloping.
Cut cake into squares about 1.5inch sq and top with coconut frosting.