This cake is really light and refreshing as well as being made from totally wholesome ingredients. It is best served chilled because of the coconut icing. The sugar is replaced by maple syrup, plain flour by spelt flour and the butter by coconut oil.
The biggest difference with this cake is the icing…. made purely from coconut milk and a little honey. You will need to purchase a full fat variety of coconut milk and ensure that the can has been chilled for at least a couple of hours in the fridge so that the milk separates. It is this solid part (that floats to the top of the tin) that is used for the icing.
1/2 cup (4 floz) of coconut oil (melted)
5/8 cup (5 floz) of maple syrup
140g raw carrots grated (the texture of the cake will be lighter if the carrot is crated on the finest setting)
175g white spelt flour (I used this one)
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp cinnamon
pinch of nutmeg
2 tins of full fat coconut milk (chilled and separated)
1 tablespoon of honey
In a bowl whisk the coconut oil and maple syrup until you have a thick mixture that looks like caramel. Add the eggs and whisk a little more. In a large bowl combine all the dry ingredients. Make a well in the centre and add your liquid mixture – folding gently until combined.
Pour mixture (it will be quite sloppy!) into a baking dish – I used a Pyrex lasagna dish. Place in the oven for at 180c for around 30 – 40 mins. The cake will be ready when a knife comes out clean. Allow the cake to cool completely.
Meanwhile take the coconut milk out of the fridge. You want to use the hard solid part of the milk that should be floating on top (you can use the left over liquid as a refreshing drink or use it in curries or to cook rice in) Whisk the solid coconut milk until it is smooth and add the honey. Then pour this mixture over the cake. Keep the cake in the fridge and serve chilled.