Sorry it took me a bit longer to share this recipe on my blog. See below the recipe for this healthy spelt vegan carrot cake with a cashew maple frosting. It got the thumbs up from my husband. Very easy to make and perfect for a rainy autumn afternoon. This cake is also quite low in sugar with only 1/2 cup. Life has been busy lately. James is crawling non stop. (they are 8 months 1/2 now!) He is very cute exploring the home. But always goes toward the cords and the books... Eloise is very close to crawling but hasn't moved forward yet. Hopefully not long now. Even though I will regret having 2 babies on the move. But at the moment, I feel sorry for her as she looks at James going everywhere and she gets frustrated.
What I have been loving lately:
- Dirty chai lattes (chai with a shot of coffee because #mumlife!);
- Going to the park in the afternoons and going on the swing with the twins;
- Reading, having 2 sick babies and the cold weather is the perfect excuse for staying on the couch with a good book;
- Gwyneth Paltrow's Zucchini & Leek soup from It's All Easy cookbook (have made it twice in 2 weeks);
- Playing on snapchat (follow me for lots of pics of the twins: claireandtwins);
- Running, I have gone back into running and planning another fun run at the end of June - a 10Km run and maybe a 14km run in July and a half marathon in August!?
Spelt Vegan Carrot Cake recipe:
Ingredients:
- 2 cups of wholemeal spelt flour;
- 2 tsp baking soda;
- 2 vegan eggs or eggs (2 tbsp ground flaxseed + 6 tbsp water)
- 1/2 cup of coconut oil melted;
- 1/2 cup of coconut sugar or any other sweetener;
- 1/2 cup of walnuts;
- 2 large carrots grated or 3 small;
- 1 1/2 tsp of cinnamon;
- 1/2 tsp of mixed spices;
- 1 tsp of nutmeg;
- 1 tsp of vanilla paste or powder;
- 1/2 cup of almond milk or any other milk;
- pinch of salt;
Vegan Cashew Maple Frosting:
- 1 cup of raw cashews soaked 1/2 day;
- 1/4 cup of water;
- 1/2 lemon juice & zest;
- 2 tbsp rice malt syrup or maple syrup;
- 1 tbsp melted coconut oil;
Steps:
- Soak cashews for the frosting;
- Pre-heat oven to 180 degrees;
- Line a cake tin (round or square) with baking paper;
- Mix the ground flaxseed and the water in a mug and leave to thicken on the side;
- In the meantime, mix the dry ingredients together, the flour, the baking soda, the spices and the coconut sugar;
- Add in the coconut oil, the vanilla, the almond milk and the vegan egg mixture and mix well.
- Fold in the grated carrots and walnuts.
- Pour into your cake tin and put in the oven for 30 minutes or until cooked.
- For the frosting, I wait for the cake to be cooked and cooled down to make it.
- Drain and rinse the cashews, mix in a blender with the sweetener of your choice, the lemon (you can also use do terra lemon essential oil drops), the water and coconut oil and blend until very smooth.
- Once the cake has cooled down, spread the frosting on top and add seeds, or walnuts on top.
