The sweet and aromatic spices combine well with the tang of the apple and carrot making a treat that everyone is sure to love.
Makes: 12 pieces, in a 11 x 22 cm loaf tin.
- 2 chia eggs (2 tbsp of chia seeds mixed with 5 tbsp of water)
- 100 g dairy free butter
- 150 g brown sugar
- 30 ml vegetable oil
- 200 g peeled and grated carrots
- 100 g peeled and grated apples
- 50 g chopped walnuts
- 120 ml of dairy free milk (choose your favourite)
- 1 tsp salt
- 2 tsp baking powder
- 280 g plain flour
- 2 tsp ground cinnamon
- 1 ½ tsp ground cloves
- 1 ½ tsp ground nutmeg
- 300 g palm or demerara sugar
- Cornflour (optional)
- Homemade icing sugar (method below)
- 2 tbsp dairy-free butter
- 1 tsp vanilla extract
- 4 tbsp lemon juice
- Chopped walnuts to decorate (optional)
- Prepare the chia eggs by mixing together 2 tbsp of Chia seeds with 5 tbsp of water in a small bowl and allowing it to sit for 5 minutes until thick.
- While your chia eggs rest, in a large bowl, beat together your dairy-free butter, oil and sugar until it is creamy.
- Add the chia eggs and beat them together until well combined and your mixture looks thick again!
- Add your grated carrots, apples, walnuts and your choice of dairy-free milk and mix together. Don’t worry it’s normal for your batter to look weird at this point.
- Add the flour, cinnamon, cloves, nutmeg, baking powder, salt and mix all together. Make sure not to over mix especially if you’re using an electric mixer.
- Pour the batter into a pan lined with baking paper and bake in your preheated oven for almost an hour (can range from 45 mins to 1 hour and 15 mins depending on your oven so make sure you keep an eye on it!)
- Insert a knife at the centre and if it comes out clean then it is ready. Leave to cool completely before frosting.
- For this process we recommend a blender instead of a food processor to get a better outcome.
- Place your sugar into the blender and whizz it in bursts until it looks like powder.
- If you don’t plan on using all your icing sugar at once then mix in a small amount of cornflour and store in an airtight container.
- If you wish you can sieve through to take out any coarse granules to get an even smoother powder.
- Mix together your homemade icing sugar, dairy-free butter, vanilla extract and lemon juice. If using an electric mixer make sure you start off on a low speed.
- If your frosting is too thick then add in more lemon juice one drop at a time and if it ends up too thin, then add more icing sugar until you find your perfect consistency.
- Spread your frosting on top and finish it off with some chopped walnuts.