Carrots 100 grams
Raisins 85 grams
Pumpkin seeds 35 grams
Walnuts 40 grams
Ground flax 3 Tbsp.
Coconut oil 100 grams
Maple syrup 2 Tbsp.
Apple cider vinegar 1.5 Tbsp.
Plain flour 150 grams
Rolled oats 50 grams
Ground ginger 0.5 tsp.
Ground cinnamon 1 tsp.
Ground cardamom 0.25 tsp.
Baking powder 1 tsp.
Bicarbonate of soda 1 tsp.
Almond milk 3 Tbsp.
Cashew nuts 150 grams
Maple syrup 3 Tbsp.
Coconut oil 3 Tbsp.
Prep. (Before you begin)
1 - Trim, peel and grate the carrots.
2 - Toast and break up the walnuts.
3 - Peel the bananas.
4 - In a small bowl mix the flax seed with 8 tbsp of water and let soak for 10 minutes.
5 - Zest and juice the orange.
6 - Soak the cashew nuts overnight in cold water.
7 - Juice the lemon.
1 - Fit the Knife blade to the food processor bowl.
2 - Grease and line the loaf tin.
3 - Pre heat the oven to 180°C.
1 - Add Ingredients 1 (carrots, raisins, pumpkin seeds, walnuts) into a large bowl.
2 - Mix together until combined.
3 - Set aside.
1 - Add Ingredients 2 (banana, flax seed mixture, oil, syrup, zest and juice, vinegar) into the food processor bowl.
2 - Attach the lid and ensure it is locked into place.
3 - Blend until smooth.
1 - Add Ingredients 3 (flour, oats, ginger, cinnamon, cardamom, baking powder, bicarbonate of soda) into a clean large bowl.
2 - Start the machine on speed 3.
3 - Slowly add the dry ingredients.
4 - Mix until everything is combined, and the mixture is smooth.
1 - Add Ingredients 4 (milk) to the food processor.
2 - Add the carrot mixture.
3 - Mix on speed 1 until combined.
4 - Pour the batter into the loaf tin.
5 - Bake for 1 hour at 180°C.
6 - Turn out onto a wire rack.
7 - Let cool.
1 - Clean the food processor bowl and fit the Knife Blade.
2 - Add Ingredients 5 (cashew nuts, syrup, oil, lemon juice) into the food processor bowl.
3 - Blend until a smooth mixture is formed.
4 - Chill until ready to use.
5 - Spread the icing on the cake.
6 - Serve.
7 - To Serve. Decorate with coconut flakes and pumpkin seeds.