Carrot Cake using Pumpkin Mash
Ingredients
- 1/2 cup unsweetened almond milk or milk of your choice
- 1 teaspoon apple cider vinegar
- 1/3 cup thawed Birds Eye Pumpkin & Cauli Mash approx. 90g
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1.25 cups wholemeal self-raising flour or gluten free alternative
- 1/4 cup coconut sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt & pepper
- 1 carrot grated
- 1/4 cup walnuts roughly chopped
Ingredients for Icing
- 1/4 cup cream cheese
- 1/4 cup unflavoured coconut yoghurt
- 1 tablespoon pure maple syrup
Instructions
- Preheat the oven to 180 °C on a fan forced setting and lightly grease a 15-20cm cake tin.
- Mix the almond milk and apple cider vinegar together and set aside to create a buttermilk.
- Add buttermilk, pumpkin mash, maple syrup, milk, butter and vanilla to a blender or food processor and blitz until smooth.
- Transfer into a large bowl and sift in the flour, coconut sugar, cinnamon, nutmeg and salt. Mix ingredients together until just combined, then fold in the grated carrot and nuts.
- Pour mixture into cake tin and bake for 25 minutes, or until a skewer comes out clean.
- Create the icing by whisking the cream cheese, coconut yoghurt and maple syrup together, until smooth.
- Allow the cake to cool slightly before icing.