Carrot Cake

Dry Ingredients

180 ml of maple syrup

80 ml almond or tahini butter

140 ml applesauce

240 g carrots, coarsely grated

Dry ingredients

210 g flour 

¾ teaspoon baking soda

1¼ teaspoon baking powder

2 teaspoons of cinnamon

a pinch of salt

Frosting

80 g cream cheese warmed to at room temperature

20 g unsalted butter, warmed to room temperature

80 g powdered sugar or 60 ml maple syrup

1 teaspoon vanilla extract

Preparation 

Cake

1.      Preheat the oven to 180° C. Grease a 1 kg cake tin with a little vegetable oil.

2.     In a large bowl mix together maple syrup and tahini or almond butter until smooth. Mix in apple sauce.

3.     Next, mix in grated carrots.

4.     Place a sieve over the bowl with wet ingredients and sift all dry ingredients through it. Fold the dry ingredients into the wet ones thoroughly mixed.

5.     Transfer the batter into the baking tin. Bake for 45 mins (depending on your oven). It’s done when a toothpick comes out clean. Let cool down completely before removing from the tin and putting on icing.

6.     Once cool, remove from the tin and put on chilled frosting and chopped nuts.

7.      Add cream cheese and butter to a bowl and mix until smooth with a mixer or by hand.  Add powdered sugar or maple syrup, a pinch of salt, and vanilla extract.  Mix at low speed, then increase for 3 minutes until completely combined and smooth. Frosting should be soft, but not runny. If too thin, add more confectioner's sugar, a little milk if too thick, a pinch of salt if too sweet. 

Free Form Apple Tart