Spiced Carrot & Walnut Cake with Miso & Brown Sugar Cream

SPICED CARROT & WALNUT CAKE
WITH MISO & BROWN SUGAR CREAM

Prep time: 30 mins
Cook time: 40 mins

Serves 12-16

INGREDIENTS

For the cake:
300 g Carrots
150 g Walnuts
150 g Dates
400 g SR Flour (or GF SR Flour]
2 tsp Baking Powder
250 g Brown Sugar
½ tsp Grated Nutmeg
½ tsp Ground Star Anise
1 tsp Ground Cinnamon
1 tsp Ground Cardamom
1 tsp Ground Ginger
½ tsp Salt
350 ml Oat Milk
160 ml Olive Oil

For the cream:
300g Silken Tofu
150g Butter (Naturli Block)
200g Brown Sugar
2 tbsp Miso Paste

METHOD

1. Grate the carrots. Finely chop the walnuts. De-stone and chop the dates.
2. Add the milk, oil, chopped dates, sugar and spices to a saucepan. Bring to a boil and simmer for 3 mins. Take off the heat and leave to cool for 10 mins. Use a fork to mash the softened dates until broken and dissolving within the mixture.
3. Add the contents of the saucepan to a large bowl. Add the flour and baking powder and mix until well combined. Then add the carrots and walnuts, and mix until evenly incorporated.
4. Line two 9-inch round baking tins with baking parchment. Divide the cake mixture between the two. Bake in an oven set to 180°C Fan for 30-35 minutes; until a knife or skewer comes out clean. Remove from oven. Leave to cool in the tin for 5 minutes. Then turn onto a cooling rack, peel off the paper and leave to fully cool.
5. Leave butter out of fridge until softened. Place the silken tofu in a clean muslin sloth and squeeze out ~50ml of water. Place the sugar, butter, tofu & miso in a blender. Blitz until smooth. Leave in fridge for at least 4 hours to firm up.
6. Spread the top of one of the cakes with the cream, then top with the other cake (creating a sandwich).

It's ideal to leave the cake and cream leave in the fridge overnight, before assembling and serving. Store any leftovers in fridge.

You can use other veg in place of carrot, such as squash, pumpkin, beetroot or parsnip. Or apple!


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