Georgie’s Perfectly Primal Carrot Cake

Makes: Roughly 12 slices

Prep time: 30 minutes

Cooking time: 50 minutes

Ingredients:

Cake batter:

100g peeled and diced sweet potato
4 eggs (for a Vegan option substitute each egg with 3 tbsp of water mixed with 1 tbsp of milled chia seeds, ensure that you leave to ‘gel’ for 5 minutes beforehand)
2 tbsp olive oil
2 tbsp coconut oil
25g grass fed butter (or substitiue with 25g coconut oil for a Vegan option)
1 cup tapioca flour
1/3 cup almond flour
1/4 cup maca powder
3 tbsp coconut flour
1/3 cup maple syrup
2 tbsp coconut sugar
1 tbsp (Paleo/gluten-free) baking powder
1/2 tsp bicarbonate of soda
1/2 tsp orange extract
1 tbsp vanilla
1/4 tsp vanilla powder
1/4 tsp pink salt
1.5 tbsp ground cinnamon
2 tsp ground nutmeg
2 tsp ground ginger
100g chopped roasted pecans (plus some extra for decoration)

For the fruit mix:

100g/1 cup mixed dried fruit
250g peeled grated carrot
Juice, pulp and zest of 1 orange
Soak all of the ingredients in the orange juice for at least 30 minutes

Frosting:

1 cup soaked cashews
1 cup soaked macadamias
1 peeled courgette
1/3 cup coconut sugar
4 tbsp coconut oil
4 tbsp coconut yogurt
Juice of 2 lemons
1 tbsp vanilla essence
1/4 tsp vanilla powder

Method:

1. Prepare your fruit mix 30 minutes in advance as detailed above.
2. Preheat your oven to 150 degrees.
3. Combine the eggs and sweet potato and process until smooth.
4. Add the rest of your ingredients except for your roasted pecans in a food processor and process until a smooth cake batter consistency.
5. Remove the mix and place into a large bowl. Add your pecans and fruit mix and stir thoroughly until evenly mixed.
6. Grease and line a 9″ springform tin and add your mix spreading evenly. Create a small well in the middle (dip) to ensure that it rises evenly.
7. Bake on 150 degrees fan assisted for 50 minutes.  It will be done when a nice golden colour and a toothpick comes out clean and hot to the touch.
8. Remove from the oven and leave to cool on a wire rack.
9. Prepare your frosting by placing all the ingredients into a food processor until smooth, place into a fridge and chill until cake has cooled.
10. Once your cake has cooled down sufficiently gently cut in half.
11. Divide your frosting in two, placing one half in the middle and the rest on top.
12. Sprinkle with the remaining chopped pecans and a little cinnamon et voila!

Store in the fridge in an airtight container for 5 days (but I’m sure it won’t last that long).

Please leave any comments or questions you feel necessary!