ST201903

Cake in the House

is supported by

CAKE

IN THE

HOUSE

CHAI CARROT CAKE WITH ROSE

AND LIME ICING

Coconut oil or butter, for greasing

175g Doves Farm Organic White Spelt

Flour

¾ tsp baking powder

¾ tsp bicarbonate of soda

¾ tsp salt

1 tsp ground cinnamon

½ tsp each ground cardamom, ground

ginger and ground nutmeg

150g coconut (or granulated) sugar

No ordinary carrot cake, this has hints

of chai and a citrussy f loral frosting

130ml olive oil

50ml agave syrup

1 tsp vanilla extract

2 medium organic eggs

120g carrots, finely grated

For the icing:

150g cream cheese

1 tsp vanilla extract

1 tsp lime juice

1 ½ tbsp agave syrup

½ tbsp rose water (optional)

TO DECORATE

Pomegranate seeds

Rose petals, fresh or dried

Shelled hazelnuts or pistachio kernels

1 Preheat oven to 180C/Fan 160C/Gas 4.

Grease a round 20cm cake tin with coconut

oil or butter, line the base and sides with

baking parchment and grease that, too.

2 Put all the ingredients for the frosting in

a bowl and whisk together until light and

creamy. Cover the bowl and refrigerate

until ready to assemble the cake.

3 Sift the flour, raising agents, salt, spices

and a grind of pepper into a mixing bowl

and stir to combine.

4 In another bowl, whisk together the

sugar, olive oil, agave syrup and vanilla

extract. Add the eggs one by one while

whisking constantly. Pour the oil and

egg mixture into the dry mixture and mix,

then fold in the grated carrot.

5 Pour the cake batter into the prepared tin,

level the surface and bake for 45 mins or

until a skewer inserted into the centre of the

cake comes out clean. Remove from the

oven and leave to cool for 30 mins in the

tin. Turn the cake out of the tin and place

on a serving plate. Spread the frosting over

the top and sprinkle with pomegranate

seeds, rose petals and nuts.

Recipe from Feasts of Veg

(Kyle Books). Recipe &

photography: Nina Olsson.