Golden Spiced Carrot Cake (VG) from Vegan Treats

By Erin Brown
Related Categories: Cookbook Confidential

“Turmeric is having a moment; the orangey spice has been re-coloured as ‘golden’ to sound much more majestic. The ‘golden’ fairy dust is everywhere; in a latte? Yes please! Added to all savoury dishes? Sure! When it comes to baking, turmeric and carrots are a colour match made in heaven. Topped with a creamy coconutty frosting, we’re talking more than heavenly. Thanks to the turmeric this cake is also anti-inflammatory and even one of your 5-a-day! Eating it is a bit like finding a pot of yellowy-orange at the end of a rainbow…” Emma Hollingsworth, author of Vegan Treats

200g (2 cups) ground almonds

40g (⅓ cup) buckwheat flour

1 tablespoon ground cinnamon

1 teaspoon ground mixed spice

1 teaspoon ground turmeric

75g (1 1/2 cups) finely grated carrots

107g (⅓ cup) pure maple syrup

2 tablespoons coconut oil, melted

For the golden frosting

120g (1/2 cup) coconut cream

80g (1/4 cup) pure maple syrup

50g (1/4cup) coconut oil, melted

½ teaspoon ground turmeric

Preheat the oven to 180°C/gas mark 4. Line a 20cm round cake tin with baking paper.

Mix together the ground almonds, buckwheat flour and spices in a mixing bowl. Add the carrots, maple syrup and melted coconut oil and stir until sticky.

Spoon the mixture evenly into the lined cake tin and bake for 25 minutes until it starts to go golden on top and a skewer inserted into the centre comes out clean.

Let the cake cool, then make the frosting. Mix together all the ingredients, then spoon onto the cooled cake.

Store in the fridge for 3 days or freeze for 2 months.