Let Them Eat Cake

A sound advice Antoinette, especially when the cake is jam-packed with the good stuff. That was not a drug reference. Seriously, it wasn’t. So my sister turned 27 today (I know, you don’t care) and since she’s getting married in two weeks and so is naturally weight conscious (as all bride-to-be’s most often are), I made her the healthiest possible version of her favourite cake (carrot cake) that I could master.

Cake:
2 cups grated carrots
2 cups almond meal
3 free-range eggs
1/3 cup oil
1 cup unrefined coconut sugar
1 tsp cinnamon
1 tsp ginger
1 tsp pure vanilla essence
1 tsp baking soda

1 cup crushed walnuts
1/4 cup organic sultanas

Icing:
1/2 cup mascarpone
2 tsp raw honey
zest of one lemon
1 tsp pure vanilla essence

Preheat oven to 160C

In a food processor, mix the first lot of cake ingredients until well combined.

Using a spoon, fold in the walnuts and sultanas (make sure your food processor is off if wanting fingers to stay in tact)

Pour cake mixture into a greased cake tin.

Bake for 30 minutes or until the fork comes out clean.

In a small bowl, combine all icing ingredients and mix well until smooth and creamy.

Spread icing evenly on top of cooled cake using the back of a spoon.

Face plant into centre of cake or enjoy in a conventional manner with fork.

*gluten-free
*refined-sugar free
*dairy free