THAT CARROT CAKE

This is rich and spicy and just how I like it. And yes, it is a labour of love with an impressive string of ingredients, but boy is it worth it.

Makes 1 x large 23cm cake • Serves 8–10 • Ready in 1 hour

WHAT YOU NEED

300g carrots, peeled

2 tsp orange zest

1 cup dates, soaked in hot water for 10 minutes and then drained

1 cup pecan nuts or any nuts of your choice, roughly chopped

½ cup coconut oil, warmed to liquid

1 cup almond milk or buttermilk

¼ cup fresh orange juice

1 tsp vanilla extract

2 cups gluten-free oat flour

1 tsp bicarbonate of soda

2 tsp baking powder

1½ tsp each ground cinnamon and ground ginger

1 tsp allspice

½ tsp ground nutmeg

1 cup coconut sugar or regular brown sugar

1 pinch salt

WHAT TO DO

1.   Preheat the oven to 180°C. Grease and line a 23cm round springform cake tin.

2.   For speediest results, use a food processor. Grate the carrots. Then change to the chopping adapter and add the remaining ingredients. Blitz for 2–3 minutes or until the ingredients are well combined. If the mixture seems too dry, add about ¼ cup warm water.

3.   If you don’t have a food processor, add all the ingredients to a large mixing bowl (sieving in the flour and raising agents to remove lumps), and mix well until combined.

4.   Pour the batter into the prepared cake tin and bake for 50–60 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside to cool completely before turning out.

5.   Meanwhile, prepare the icing and ice the cake once it has cooled.

ICING OPTIONS

Old-school maple cream cheese Icing: Mix together 100g soft butter; 2-3 Tsp maple syrup; 1 tsp orange zest; 100g icing sugar, sifted; 1 Tbsp orange juice; 200g soft cream cheese. Cover and chill in the fridge until you need it. Dairy-free orange maple icing: Soak 1 cup cashew nuts in water for ±1 hour. Drain, rinse and then blitz until smooth and creamy with ½ cup water. Add 1 Tbsp coconut oil (warmed until liquid), 2 Tbsp maple syrup, 1 tsp vanilla and 2 tsp orange zest. Mix well, adjust to taste and chill in the fridge until you need it.