Carrot Cake

The most challenging part of creating wholesome foods is baking healthy goodies. Everybody's mad about eating healthy nowadays, from going totally vegan to sugar-free, grain-free or raw. But still, our body and mind somehow sit impatiently awaiting a substantial portion of luscious dessert coming after the main meal. 

So, to satisfy our inner hunger for sweetness, we are trying as hard as we can to make the dessert portion as healthy as possible. And this recipe is one of such trials.

In fact, it's a very successful trial. The cake is very moist, lightly sweet and nutty. I like to temper the sweetness of my desserts but if you're a fan of super sweet creations, add more honey. The cashew frosting is the one I originally prepared for the cake, but the chocolate one would be great here as well.

Ingredients:

• 1 cup grated carrot
• 100 g walnuts, finely chopped
• 180 g ground almonds
• 2 eggs
• 120 ml olive oil
• 3 tablespoons raw honey (add 1-2 tablespoons more if you like really sweet cakes)
• 3/4 tablespoon ground mixed spice
• 1 teaspoon baking soda
• a pinch of salt

For the cashew frosting:

Make a half of the portion from this recipe.

Preparation:

1. In a large bowl mix all the dry ingredients: walnuts, ground almonds, mixed spice, baking soda and salt.
2. Using a mixer, beat the eggs, honey and olive oil together until the mixture is well combined. Then, stir in the carrot and dry ingredients.
3. Tip into a 20x10 cm loaf tin lined with baking paper.
4. Bake in a pre-heated oven at 170°C for 35-40 minutes.
5. When baked, open the oven door slightly and let it cool before serving.
6. Spread the cashew frosting on top and let it set before serving.
7. Enjoy :)