Food: Carrot Cake

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

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