It was my friend Adura’s birthday today – a fellow Fitter Londoner (check out her health and fitness blog here) and as I know how much Adura likes cake 🙂 I decided to bake one to take to our Kettle Bell class this morning. I managed to suss last week that she likes chocolate or carrot cake so thought I’d adapt my carrot and walnut muffin recipe into a full blown cake for the occasion.
As it was a birthday cake, it needed to look pretty so thought I’d try some sort of icing to go on top. The results below were the second attempt at a topping, but actually the end result worked quite well. In the first mixture I tried warming it up to make it runnier, but burnt it whilst multitasking doing the washing up and cleaning up a smashed egg on the floor – am soooo clumsy!
Anyway… The cake got scoffed in a matter of seconds by everyone this morning, so I hope that was a good sign that it tasted good. The trouble is with baking a whole cake rather than cupcakes you can’t sample the finished goods!
- 2 eggs
- 2 bananas
- 1/2 to 1 tablespoons of sweet freedom/raw honey (add more or less as taste buds desire)
- 2 tablespoons of olive oil
- 1 tsp orange essence (like vanilla essence but from oranges found in baking aisle of large supermarket)
- 1.5 cups of ground almonds
- 2 tsps gluten free baking powder
- 2 medium carrots grated
- handful of chopped walnuts
- 1tsp cinnamon
- Pre-heat oven to 175 degrees Celsius
- Blend the bananas with a hand blender, then add the eggs, sweetener, olive oil and essence.
- Meanwhile stir together the ground almonds, baking powder, grated carrots, spices and walnuts
- Combine the wet with the dry and pour into a greased & lined cake tray
- Bake in the oven for 35 minutes, or until a knife comes out clean. The top will be browned.
- I then turned off the oven and left the cake in there for a further 10 minutes to make sure it was cooked through.
- Cool, and ice (I baked mine the day before I iced it
- 1 Tablespoon of coconut oil
- 1 Tablespoon of sweet freedom (or raw honey)
- 1 Tablespoon of Arrowroot
- a little water
- Handful of dessicated coconut
- Melt the coconut oil, and stir in the sweet freedom, keep stirring continuously until the 2 are fully combined.
- Add in the arrowroot and a keep on stirring, adding a tiny bit of water to keep the mixture runny (but not too runny). The idea here is to provide a sticky, sweet & glaze-y base for the coconut to stick to.
- Spread the mixture over the cake, and quickly sprinkle the cake with dessicated coconut
- Place in fridge to set