To mark our 35th anniversary in October, we created this delicious Celebration Cake, following our Healthy Eating guidelines. Here is the recipe for your next special occasion.
Oven, gas mark 3/fan 130C/conventional 150C
Tin, deep 20cm round/15cm square, greased and lined
Ingredients – Carrot Cake
300ml coconut oil, melted
350g wholemeal flour
4tsp ground cinnamon
2tsp ground nutmeg
2tsp bicarbonate of soda
200g coconut sugar
3 lemons, zest
3 oranges, zest and juice
350g carrots, grated
100g desiccated coconut
100g chopped walnuts
Ingredients – Citrus syrup
2 lemons, juice
1 orange, juice
110g coconut sugar
Ensure ingredients are room temperature.
Soak sultanas in the orange juice for 1 hour.
Sift flour, spices and bicarbonate of soda together. In a separate bowl, beat the coconut oil/sugar and eggs until smooth. Stir in the spiced flour, then add the remaining ingredients and stir well.
Pour into lined tin and bake for around 2 hours, until skewer inserted in the middle comes out clean.
While the cake bakes, make the citrus syrup. Sieve the orange and lemon juices in a jug. Add the coconut sugar and stir.
As soon as the cake is out of the oven, pierce it several times, spoon the citrus syrup over and leave to cool in the tin.
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