INGREDIENTS
1/2 cup light olive oil
3/4 brown sugar
2 mashed bananas
1/2 cup almond milk
2 cups brown spelt flour
2 tsp baking powder
1 1/2 tsp bicarbonate of soda
2 tsp mixed spice
2 tsp cinnamon
1 tsp nutmeg
Rind of 1 lemon
3 medium carrots (grated)
METHOD
Preheat oven to 180c/ fan 160c/ gas mark 4
Grease a baking loaf
In a large bowl, mix together the sugar, oil, banana, almond milk and apple cider vinegar. Into the bowl sift flour , baking powder, bicarbonate of soda and spices together and whisk until fully combined and smooth.
Fold in grated carrots and lemon zest, place mixture in oil tin and bake for around 40 - 45 mins
Once golden leave to cool in the tin for around 10- 15 mins, then transfer to a cooling rack and leave until fully cooled
TOPPING
1 cup raw cashew nuts soaked
1/3 cup water
2 tbsp maple syrup
Dash of vanilla
METHOD
Add cashew nuts, maple, vanilla and water to a high speed blender and blend until Smooth and creamy.
Spread onto of your cooled cake, sprinkle chopped walnuts on top and enjoy :)
DID YOU TRY THIS RECIPE?
If you did, I would love to hear and see how it went. Tag me on my instagram @mara_kintara