Carrot cake

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Quick and healthy recipe with 100% The Barn products suggested by WESH food

Prepare the topping: Mix all the ingredients for the cream in the blender, pour into a container, close tightly and put in the fridge.
Preheat the oven to 180°.
Cut the apples into pieces, put them in a saucepan with a little water, cook until the apples soften, blend to make a compote.
Mix the liquid ingredients in one bowl (carrots, compote, olive oil, sparkling water and cider vinegar) and the dry ingredients in another bowl (spelt flour, cane sugar, nuts, cinnamon and salt).
Mix the two preparations and pour into a cake tin lined with baking paper.
Bake for 30 minutes.
Leave the cake to cool and then add the crème fraîche on top just before serving.

6 shares

✔ 200 g grated carrots

✔ 100 g apples

✔ 50 g olive oil

✔ 30 g sparkling water

✔ 10 g cider vinegar

✔ 180 g spelt flour

✔ 80g cane sugar

✔ 2 large handfuls of crushed nuts

✔ 2 tsp cinnamon

✔ a pinch of salt

For the topping :

✔ 50g cashews (soaked for 12 hours and then rinsed well)

✔ 20g grated coconut

✔ 125 ml of water

✔ 1 tablespoon cane sugar

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