A lovely autumnal recipe suitable for all dosha. Carrots are a wonderfully nourishing food that helps to purify the blood, nourish the liver, improve the eye sight and quality of the skin as well as stabilising bloody sugar levels. However it can be hard to digest for vulnerable digestive systems due to its hot potency and pungent quality, which can lead to further imbalances. The recipe helps to balance these effects by including cooling and softening properties making the carrot easier for the body to process.
250ml melted coconut oil
150g coconut sugar
210 coconut milk
420g wholemeal flour or spelt
1.5 tsp baking powder
1 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
Pinch of ground clove
Zest of an orange (optional)
4 carrots (about 280g grated weight)
70g chopped walnuts (optional)
For the icing
200g vegan cream cheese
100g vegan butter
2-3 tbsp maple syrup
Pre-heat the oven to 180c/160c fan/gas 4
Grease and flour 2 x medium (20cm) cake tins
Mix the oil and sugar together then add the milk and grated carrot
Sift in the dry ingredients, add the zest then stir in the walnuts
Place half in one tin and half in the other and place on the middle shelf of the oven.
Bake for around 25-30 mins then wait to cool for ten mins and transfer to a wire rack to cool fully.
Make the icing by whisking or creaming together the icing ingredients until smooth, when the cake is cool place half on one of the cakes then add the next cake layer, spreading the final icing layer on the top and decorating with a few walnuts.