October 8, 2020
This lux spiced carrot cake with its rich iced middle is pure indulgence. Enjoy! Thanks to @Laura_hobby_baker for this wonderful recipe.
Top Tip:
You need a loaf tin for this recipe.
1 cup plant based Nuttelex (melted & completely cooled)
2 cups + 2 tbsp sifted plain flour
1 tsp 1 tsp mixed spice (heaped)
1 cup shredded coconut soaked in boiling water for 10 minutes then drained
250 g pineapple pieces/chunks drained & pureed
3/4 cup pecans or walnuts roughly chopped
2 cups grated carrots (roughly 4 large carrots)
1 medium apple grated (or 1/2 cup apple sauce)
Cake Topping
optional sprinkle with dried edible rose petals
Lemon Icing
1Preheat oven to 160°C fan forced.
2Line a 13" - 9" inches baking tray with baking paper.
3In a large bowl add the first 12 ingredients and gently give them a mix with a large spoon.
4In another bowl whisk together eggs, cooled Nuttelex & vanilla, then add to the primary bowl.
5Gently fold everything to evenly incorporate.
6Pour mixture into a prepared loaf pan.
7 Bake for 30-40 until a skewer comes out clean. Then let cake cool completely before the next steps.
Lemon Icing
1Put all the ingredients in a large bowl and user a mixer to beat until light, fluffy & the sugar has dissolved somewhat into the Nuttelex.
2When the cake has cooled completely cut in half lengthwise sandwich together with icing then cover with the rest of icing and top with chopped pecans, sunflower seed, pepitas and rose petals.
