Carrot Cake with Maple Yoghurt Icing (Gluten & Refined Sugar Free)

Mum's Birthday Carrot Cake 2

This past weekend was my mum’s birthday. I’ve written about my mum recently for Mother’s Day. She truly is a wonderful woman, I feel honoured and privileged to be her daughter. For her birthday, one of the sisters suggested doing a high tea; celebrating the woman, mother, wife, sister, and friend that she is. It was a warm, lively, and fun gathering filled with laughter, good conversation, and delicious snacks bought by everyone who came.

Amidst the celebrations, I couldn’t escape a tinge of sadness. Next month my parents are moving house. Heading off for amazing new work in the South Island, I couldn’t be more excited for their adventurous next step! But us here in the North will miss them abundantly. Through the wonders of technology I know the distance will not feel so great, but nothing is the same as a hug, a coffee, a shared meal… time in the presence of those you love.

So in preparing what I would take to the party, my thoughts came to the birthday cake. I wanted to make something to particularly celebrate Mum. I landed on the idea of a carrot cake, it seemed fitting for her, something heart-warming, scrumptious and country-style. Mum loves her carrot cakes with some fresh pineapple so I knew that had to go in too, along with a good handful of walnuts. Don’t be daunted by the list of ingredients, it’s a surprisingly easy make, and the ‘icing’ is definitely worth a shot as well, it’s my new go-to cake topping!

Happy Birthday Mum xx

Mum's Birthday Carrot Cake Slice

 

Mum's Birthday Carrot Cake

 

Carrot Cake with Maple Yoghurt Icing

 

3 cups grated carrot

4 eggs, lightly beaten

4 tbsp butter or coconut oil, melted

4 tbsp coconut milk

5 tbsp honey

1 tsp vanilla extract

4 tbsp coconut flour

3 tbsp tapioca or arrowroot flour

3 tbsp ground almond

1 tsp baking soda

2 tsp cinnamon

1/2 tsp mixed spice

pinch salt

1/2 cup chopped fresh pineapple

1/2 cup walnuts, chopped

 

Preheat oven to 160’C/320’F. Grease and line a 20cm round cake tin.

In a large bowl, mix together the carrot, eggs, butter or coconut oil, coconut milk, honey, and vanilla until well combined. Sift over the coconut flour, tapioca flour, ground almond, baking soda, spices and salt. Gently fold to combine. Carefully mix through the pineapple and walnuts, being careful not to over beat the mixture.

Transfer mixture to the prepared cake tin. I separated mine into two batches to make a two-layered cake, you can do the same or cook all together for a single layer.

Cook for 20-30mins, until it feels spongy and springs back when lightly pressed.

 

Icing

1 & 1/2 cups drained plain, unsweetened yoghurt*

3 tbsp pure maple syrup

1/4 cup walnut pieces

 

Fold the yoghurt and pure maple syrup together gently, use to ice the cake as desired. Top with chopped walnuts. Refrigerate cake… until required for consumption!

 

*line a sieve with muslin cloth or similar – i use a new, clean thin dishcloth – place the sieve over a bowl and pour the yoghurt into the cloth lined sieve. Drain overnight up to 24 hours. It will drain out the whey and leave you with a very thick, almost cream cheese-like yoghurt. Use 1 & 1/2 cups of this for the icing.

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2 thoughts on “Carrot Cake with Maple Yoghurt Icing (Gluten & Refined Sugar Free)

  1. Clare says:

    Thank you Beth. I am honoured to be your Mum, I was just telling a Mum who is struggling with her teens to hang in there – it too shall pass – that I am blessed to have 4 wonderful adults with 4 gorgeous (not that your man would like to be labelled ‘gorgeous’) life partners. I truly am blessed. And this cake was dee……vine!!!! So delic!!! Thank you.

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