Sweet Spice Carrot Loaf With Honey Peanut Frosting

Serves 8

Time 1 hour 15 minutes plus cooling

Ingredients

½ cup coconut (melted) or macadamia oil

4 free range eggs

⅓ cup honey

1 tsp vanilla extract

1 tsp bicarbonate soda

1 tsp ground turmeric

2 tsp ground cinnamon

¼ tsp ground nutmeg

¼ cup chia seeds

¼ cup dates, chopped

¼ cup walnuts, chopped

1½ cups grated carrot

⅓ cup shredded coconut

½ cup coconut flour

Honey Peanut Frosting

⅓ cup peanut butter

2-3 tbsp honey 

1 tbsp almond milk

Additional crushed nuts and coconut flakes, to garnish

Method

Preheat oven to 170°C and line a loaf tin (10 x 14 cm) with greaseproof paper.

In a large bowl whisk together oil, eggs, honey, vanilla, bicarb and spices until creamy. Add chia seeds, dates, carrot, walnut, coconut and flour and mix well to combine.

Pour into the loaf tin and place in the middle of the oven to cook for 1 hour, check with a skewer after an hour and if it comes out clean then remove from oven. If the skewer is still wet after an hour, cook a further 5-10 minutes and check again.

Allow to cool in the tin for 20 minutes, then transfer to a wire rack to cool completely.

Whilst cooling, make the honey peanut frosting by whisking all ingredients together in a bowl.

Once the loaf is cooled drizzle frosting over the top, garnish with additional nuts and shredded coconut, slice and serve. Keep in fridge up to 1 week.