This double-layered carrot cake with a creamy caramel-like icing is pretty special. One of the really nice things about it is that the sponge is very light so you feel incredibly energised after enjoying it, which I love – although it does mean that you’ll be tempted to eat four or five slices in a row!
For the cake
- Preheat the oven to 180°C (fan 160°C).
- Pour the brown rice/buckwheat flour into a mixing bowl with the ground almonds, chia seeds and raisins.
- Place the pineapple, almond milk and maple syrup into a blender and blend until smooth. Once it’s totally smooth, pour the mix into the mixing bowl with the dry ingredients.
- Next, peel and grate the carrots using the fine side of a box grater. Stir the carrot into the mixing bowl and ensure that it’s all thoroughly mixed so that it forms a smooth batter.
- Grease two x 24cm cake tins with coconut oil and evenly pour the mixture into both.
- Bake for about 30 minutes, until the tops turn a golden brown.
- Once the cakes are cooked, remove them from the oven and leave them to cool for about 10 minutes on a cooling rack (this is really important as the cake finishes setting at this point).
For the frosting
- As the cake cools, make the icing. Place everything into a blender with 4 tablespoons water and blend until a smooth, creamy mix forms.
- Once the cakes have cooled, divide the icing between the two cakes and then ice the tops.
Extract from Deliciously Ella by Ella Woodward (Yellow Kite, £20)
