I served this to my most recent Soul Spa participants after engaging in a delightful morning of yoga, meditation and deep reflection as we embraced the winter solstice. As always we enjoyed a leisurely morning tea where the cake quickly vanished! I think it’s the winner of them all so far and would love to share it with you here. (If you’d like to be part of the next Soul Spa, you can check dates and availability here.)
Gluten free and entirely plant based!
1/2 C macadamia oil
4 free range eggs
1/4 C honey
1 tsp vanilla extract
2 tsp bicarb soda
1 tsp ground turmeric
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 C chia seeds
1/4 C dates pitted and chopped
1 1/2 C grated carrot
1/3 C shredded coconut
1/2 C coconut flour
Preheat oven to 170°C and line a loaf tin with greaseproof paper.
In large bowl whisk together oil, eggs, honey, vanilla, bicarb and spices until creamy. Add chia seeds, dates, carrot, coconut and flour, mixing well to combine.
Pour into the loaf tin and place in the middle of the oven to cook for 1 hour. Check with a skewer after an hour and if it comes out clean remove from the oven. If the skewer is not clean then leave it in a bit longer (5-10 mins) and re-check.
Once cooked allow to cool in tin for 20 mins, then transfer to a wire rack to cool completely. While cooling, make the frosting.
For the frosting
2 Tbsp smooth natural peanut butter ( I used crunchy and very yum)
1 1/2 Tbsp maple syrup
1 Tbsp almond milk
Whisk all ingredients in a bowl until creamy.
Once the loaf is cooled drizzle frosting over the top, and if desired garnish with additional walnuts and coconut flakes.
Slice and serve (serves 8) or keep in the fridge for up to a week.
Print friendly version: Sweet Spiced Carrot Loaf
I choose to use all organic ingredients in my cooking. In the original recipe you have the option of using melted coconut oil instead of macadamia if you wish.
Recipe by Jacqueline Alwill from the Wellbeing Eat Well Autumn edition