Olive Oil Carrot Cake with Walnuts and Spices

This twist on the classic carrot cake will fill our kitchen with an uplifting aroma as it bakes. The recipe has olive oil instead of butter, which gives the cake a lovely moist texture, and crunchy walnuts that add a bit of crunch. What we love the most are the spices with their unique spectrum of flavours from sweet and spicy to astringent and bitter. They pair perfectly with the bright sweet carrots. The frosting is an absolute winner, it is made with cashew nuts and almond milk, it's creamy, light and healthy. Amazing simple ingredients put together majestically into this beautiful, delicious carrot cake.

Makes: 12

Prepare: 25 minutes, plus cooling

Cook: 50 minutes

Ingredients:

• 200 ml olive oil, plus extra for greasing
• 150g walnuts (or pecan) halves
• 5 eggs, separated
• 65g dark brown soft sugar
• 270g plain organic flour
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ¾ tsp ground cloves
• pinch of nutmeg
• ½ tsp sea salt
• 1 tsp bicarbonate of soda
• 250g carrots, peeled and coarsely grated
• ½ orange, zest

Frosting:

• 250g cashew nuts (soaked in hot water for 1 hour)
• 120 ml almond milk
• ½ tsp vanilla extract
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• pinch of sea salt
• pinch of ground cloves

1. Preheat the oven to 180°C, gas mark 4. Grease with oil the base and sides of a 20cm loose-based cake tin and line with baking parchment. Toast the nuts in the oven for 10 minutes, turning halfway. Once cool, chop roughly and set aside.

2. In a large mixing bowl, use electric beaters to whisk the egg whites until they form stiff peaks, then whisk the sugar 1 tbsp at a time, until the mixture looks glossy. Gradually whisk the egg yolks one at a time, then finally mix in the olive oil.

3. In a separate bowl, sieve in the flour, then add spices, bicarbonate of soda, and sea salt. Gently fold through before adding thoroughly into the wet mixture. Stir through the grated carrot, orange zest and chopped nuts, serving some to decorate, until fully incorporated.

4. Pour the batter into the tin and bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 5 minute, then turn out onto a wire cooling rack to cool completely.

Meanwhile make the frosting:

1a. Soak cashewsin very hot water for 1 hour or in cool water for 6-8 hours.Drain thoroughly and add to a blender. Add also the remaining ingredients.

2a. Blend until creamy and smooth, scraping down the sides as needed. It's important to get the frosting as creamy and smooth as possible, so blend on high-speed until the texture s smooth and silky.

3a. Taste and adjust flavour as needed, adding more maple syrup for sweetness or more lemon juice for tang.

5. Once the cake has cooled transfer to a serving board, spread the cashew frosting over the top and scatter with the remaining walnuts. Enjoy!