A few years ago I went on a beautiful yoga holiday in Dumfries Scotland. We stayed in a Tipi, but in the middle of the grounds there was a huge Iron Age roundhouse, a hot tub and a sauna which had been built by hand and was eco friendly. It was such a magical place.
Today it is raining so heavily and I’ve woke up craving adventure, I guess I’m reminiscing as I can’t travel right now due to the pandemic. How I miss holidays!
I want everyone to be safe during the pandemic but how I miss being able to explore the world. On days like this I turn to baking, it’s a little solace for the freedom I’m craving. So I thought I’d share with you this morning my favourite cake recipe.
If you’d like to check out the place I stayed it’s called the Marthrown of Mabie in Dumfries and Galloway, Scotland. A place for glamping and fun for a break with friends or families.
My Rainy Day Carrot Cake
3 large eggs / 250g peeled and grated carrot / 1 ripe banana / 50g walnuts / 50g Sultans (soaked in water over night, optional, soak in spiced rum if you prefer) 280g coconut flour (you can use any flour you have) / 175g muscovado sugar / 1/2 tsp Himalayan salt / 2 tsp baking powder / 1 tsp cinnamon / 1 tsp ground spice / 1 tsp vanilla extract/ 4 tbs coconut oil (heated to liquid consistency) or 4 tbs sunflower oil / 1 orange (Zest) / chopped ginger
250g greek yogurt / 25g icing sugar / 1 tbs vanilla extract / lemon zest/ maple syrup/ toasted almonds
Preheat oven gas mark 4/ Fan 160
Grease or line baking tin.
In free standing mixer add Muscavado sugar and banana, cream together. Add oil.
Add half flour and egg, mix again, add rest of flour and two eggs, mix again until you get a thick cake batter, add vanilla extract.
Add orange zest, walnuts, sultana’s, grated carrot, chopped ginger, 2 tsp baking powder, salt, cinnamon, ground spice. Mix together with a wooden spoon.
Bake in oven about 50 mins.
Once cooled make topping. In a bowl mix greek yogurt, maple syrup, lemon zest and icing sugar.
Layer cake, cover with icing, sprinkle toasted almonds on top. Serve immediately.
Or Cut cake into slices and keep topping in the fridge, serve on the side of the cake like cream (to last longer).
I’m also loving this rhubarb and ginger gin at the moment. So I made some drinks made with Ginger beer, which were perfect to wash down my carrot cake with.
Thanks for reading.