Sugar Free Carrot Cake

Method

1. Preheat the oven to 160°C fan / 350°F. Then grease the base and sides of an approx. 20cm (8”) cake tin with coconut oil and line the base with baking paper. 
2. Next, peel the bananas, add the flesh to a large mixing bowl and mash with a fork until smooth.
3. Add the vanilla extract and coconut oil to the bowl, then stir. Next add the spelt flour, plain flour, baking powder, bicarbonate of soda and cinnamon, then mix.
4. Add the carrot, raisins and plant-based milk, then mix again until fully combined. Tip the cake mixture into the cake tin and bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.
5. Meanwhile, to make the icing, whip together the yoghurt and vanilla in a mixing bowl using a whisk. Then refrigerate until ready to use.
6. Once the cake has finished baking, turn it out onto a cooling rack and leave to fully cool. 
7. Spread the yoghurt icing all over and finish with a sprinkling of chopped walnuts and some grated carrot. See notes for storing instructions.