This morning I had a craving for carrot cake with my coffee. But finding a tasteful slice at the early morning hours in downtown San Francisco is pretty challenging. So, I settled for a scone with the complete intention of baking tonight using this must try carrot cake recipe.

INGREDIENTS

For the cake mixture

• • 2 eggs
• • 125ml/4 1/2fl oz maple syrup
• • 75ml/3fl oz mild vegetable oil, plus extra for greasing
• • ¼ tsp black cardamom seeds
• • 4 cloves
• • 150g/5oz wholemeal spelt flour, plus extra for dusting
• • 1 tsp ground cinnamon
• • A pinch of grated nutmeg
• • 2 tsp baking powder
• • A pinch of salt
• • 300g/11oz carrots, peeled and finely grated
• • 60g/2 1/2oz dried apricots, chopped
• • Grated zest of ½ organic orange
• • 40g/1 1⁄4oz pumpkin seeds

For the icing

• • 150g/5oz full-fat cream cheese
• • 150g/5oz yoghurt of your choice
• • 25g/scant 1oz acacia honey
• • 2-3 drops vanilla extract
• • 1 tbsp lemon juice  {more}

{featured image source and inspiration for today’s post}

On another note, do you have trouble figuring out how to create a peaceful or serene home? Wonder no more