Carrot, walnut and coconut cake

This is my take on Nigella’s Carrot, Ginger and Walnut cake. It has half sugar in cake and i adjusted icing as well. It turned out awesome.

Carrot, walnut and coconut cake












Ingredients makes 8 mini loaves

1 cup plain flour sifted(*organic if you have it)

1tsp ginger powder

1/2tsp baking powder

1/4tsp bicarb soda

60g brown sugar *(next time i will just add 1tb msple syrup instead of brown sugar)

2 free range eggs beaten(*organic if available )

1 large carrot peeled and grated (*organic)

1 cup walnuts crushed with hands (*activated if possible )

1/2 cup extra virgin olive oil

1/2 cup raw c coconut milk with vanilla


Preheat oven 150*c fan-forced oven. Sift dry ingredients in bowl

Add remaining ingredient mix well

Spray baking mini loaf muffin tin with cooking spray. Place 1 ladle or icecream scoop of mixture into each muffin hole

Tap muffin tray in bench to release air bubbles

Cook 40 minutes

Cool in pan before icing

My icing mix :

1/4 tub lactose free cream cheese

1tsp melted butter

1/4 cup sifted icing sugar

1tsp arrowroot powder

Beat together in bowl with knife until smooth

Spread on top of each muffin


Optional: if you dont want the icing serve on its own or with organic yogurt

This entry was posted on May 25, 2018, in Baking. Bookmark the permalink.