Feast Norfolk Magazine
Recipe by Sara Matthews | @sarabynatureskitchen
Serves Nine
INGREDIENTS
2tsp of baking powder
80g of whole cane sugar (unrefined brown sugar works too)
2tsp of ground cinnamon
1tsp of mixed spice
225g of carrots, peeled and grated
120ml of maple syrup
150g of cooked sweet potato, mashed
Method
Pre-heat the oven to 180°C and line a baking tin with parchment.
Sift the flour and baking powder in a large mixing bowl . Stir in the sugar, cinnamon, mixed spice, walnuts and carrots and mix to combine.
Add the mashed sweet potato and maple syrup, and mix until fully combined.
Spoon mixture into a prepared baking tin.
Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool in the tin for a little, then place on a wire rack to cool completely before slicing and serving.
Served topped with some plant-based cream or ice-cream, but this cake is super delicious as it is.
If you want to make this cake nut free replace the walnuts with sultanas.
