Mini Carrot Cake Loaves with Passion Fruit Cashew Cream

INGREDIENTS:

• 1 cup wholemeal spelt flour
• 1/2 cup almond meal
• 1/2 cup desiccated coconut
• 2/3 cup coconut sugar
• 1 tsp bicarb soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 2 carrots grated
• 2 eggs
• 1/3 cup coconut or almond milk
• 1/2 cup olive oil
• 1 tsp vanilla
• 2 cups raw cashews – soaked for at least 1 hour in the water
• 3 tbsp maple syrup
• 1 tsp vanilla
• pulp from 4 small passion fruits
• juice of 1/2 a lemon
• 1/4-1/2 a cup of coconut milk

METHOD:

1. Preheat the oven to 175degrees Celcius and line and grease a mini loaf tray
2. Combine all dry ingredients apart from the carrots in a large bowl and set aside
3. whisk together the eggs, milk, olive oil and vanilla in a bowl – pour into the dry ingredients and stir to combine
4. Fold through the carrots
5. Divide the mixture into 6 mini loaf trays and place into the oven for 25 minutes or until a skewer inserted comes out clean – cool fully before icing
6. To make the icing either use a handheld stick blender or regular blender to combine all ingredients – adding extra milk as needed to get it to your desired consistency
7. Once the loaves have cooled fully spread the icing on with a knife or piping bag and decorate with extra passionfruit, nuts, coconut or whatever else you can think of! yum!

Image & recipe by Bryany Atkinson in Phoebe Conway / @pheebsfoods