Wholefood Carrot Cake | Sarah Lemkus

Dry Ingredients

• 3 cups organic wholemeal spelt flour
• 1 1/2 tsp aluminum-free baking powder
• 1 1/2 tsp aluminum-free baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 2-4 tbsps of coconut sugar

Wet Ingredients

• 3 1/2 tbsps ground flaxseed
• 1 cup plant-based milk
• 1/4 cup filtered water
• 1/2 cup vanilla coconut yogurt
• 1/2 tsp fresh mandarin/ orange rind

Fruit and Nuts

• 2 cups shredded carrot (four large carrots)
• 2 cups chopped dried dates and raisins
• A handful of chopped walnuts

Method

1. If using an oven, pre heat oven to 180 degrees Celsius. I used an electric bread maker and used the bake only setting.
2. Sift dry ingredients into a large bowl. Mix well.
3. Measure and pour wet ingredients into another bowl. Stir and let the mixture sit for five minutes so flaxseeds can absorb liquid.
4. Meanwhile, grate carrots, chop dates, and walnuts.
5. Add wet ingredients to the dry ingredients bowl and stir in carrot, fruit, and nuts.
6. Add cake batter to bread maker pan or lined cake pan/ loaf tin. Bake for 1 hour in a bread maker or roughly 50 minutes in the oven.
7. Let it cool once cooked. Top with chia seed jam, or make your own icing. I made an icing from dates, cashews, and mandarin rind – very sweet, but could be a good alternative to icing with processed powdered sugar.
8. Enjoy! #eatwellwithsarah

Recipe by Sarah Lemkus