Health Tigernut Goldenberry Carrot Cake

Directions

1. Combine dry ingredients in a bowl (flours, spices, salt, baking powder)

2. In another bowl whisk together wet ingredients + baking soda (eggs, maple syrup, oil, lemon juice, ACV)

3. Quickly pulse frozen pineapple in a blender then add shredded carrot and goldenberries and pulse two or three times. Don’t over blend to retain texture. Add this to your wet mixture

4. Add wet to dry ingredients and hand mix together.

5. Pour into a small lined tin – either 15-20cm square or round Bake for about 1 hour (depending on oven and tin) in a 175 C oven – cake is ready when a wooden skewer comes out dry. (These could also be made as cupcakes but would need less time in the oven)

Frosting

1. Whisk/beat coconut cream and other ingredients until fluffy with soft peaks (about 3 – 5 mins)

2. Spread over cake once cooled.

3. Decorative suggestions: sugared candy carrots, easter eggs, edible flowers, toasted coconut, strawberries or nuts (pecans or wal-nuts work well).

4. Serve or refrigerate. Keeps best stored covered in the fridge