An unexpected delivery of freshly-harvested carrots from the Growing Well fields prompted us to share this lovely recipe from the book Naturally delicious snacks & treats: over 100 healthy recipes by Gracie & Sophie Tyrrell.
The book is available from the farm shop shippon
For the cake
400g self-raising flour (if using plain flour, add 1 tsp of bicarb of soda)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3-4 small (150g) carrots, grated
100g sultanas (soak in par-boiled water first to clean and soften them)
100g walnuts or pecans coarsely chopped
2 bananas (mashed)
60ml coconut oil melted
2 Low Sizergh Farm pastured eggs (beaten)
2 tbsp maple syrup or honey
120ml whole milk
For the icing
100g cream cheese
1 tbsp maple syrup or honey
1 tsp cinnamon walnuts to decorate
Preheat oven to 180ºC/350ºF/Gas Mark 4.
Grease a 20 cm round cake tin Combine the flour, bicarb of soda, baking powder, spices, carrots, sultanas and nuts in a bowl.
In another bowl combine the bananas, coconut oil, eggs, and maple syrup or honey and milk and fold this mixture into the dry mixture until everything is really well combined.
Pour the batter into0 the pre-greased cake tin and bake in the preheated oven for 20-25 minutes or until golden.
Leave to cool in the tin for 10 -15 minutes, then turn out and leave to cool completely on a wire rack.
To make the frosting, beat together the cream cheese, butter, maple syrup, and cinnamon with an electric beater or fork until all the lumps are gone and it’s light and fluffy.
Spread the mixture over the cooled cake and decorate with the extra nuts and a sprinkle of cinnamon.