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Tuesday, October 15, 2019

Spiced Vanilla Carrot Cake with caramel topping

Cake Ingredients:

  • 2 cups spelt flour
  • 1/4 cups flaxseed meal
  • 1 carrot grated
  • 1 zucchini grated
  • 1/2 cup maple
  • 1/4 cup butter (or coconut oil)
  • 1 cup milk (regular or almond)
  • 1 tbs bicarb soda (aluminium free)
  • 1/2 tsp salt
  • 2 tsp vanilla essence
  • 2 teaspoons cinnamon 

Topping ingredients:
  • 1/2 cup dates
  • 1 cup cashews
  • 2 tbs coconut oil
  • 1tsp vanilla



Method for cake:

  • preheat oven to 180 degrees Celcius
  • combine all dry ingredients in a large bowl 
  • combine all wet ingredients in a small bowl 
  • combine the two mixtures (wet & dry) together
  • add the grated zucchini and carrots in
  • poor into a silicone loaf/ cake tin 
  • place in the oven for 40 min (or until pierced knife comes out clean) 
  • let cool before adding the topping


Method for topping:

  • add all ingredients into thermomix or food processor 
  • pour in a small bowl and place in the fridge for 20min  
  • use a butter knife to spread thickly on the cake
  • place in fridge for another 20min
  • serve and enjoy 






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