Carrot, Coconut and Chocolate Cake with Coconut Cream Frosting

150ml coconut oil

100g light brown sugar

2 eggs

75g honey

125g self raising flour

50g oat flour

2 tsp cinnamon

1 tsp bicarb

200g grated carrots

50g desiccated coconut

50g dark chocolate

 

200g coconut cream

 

Preheat the oven to 160C/Gas 3. Whisk all wet ingredients well. In a separate bowl, mix remaining ingredients then add the wet mix. Bake in a lined tin for 30 minutes then test with a skewer, if it comes out clean remover from the oven. If not, continue to bake in five minute intervals until ready. Leave to cool. For the frosting, simply whisk the coconut cream until light and fluffy. Spread on the cake and enjoy!

 

To make this cake vegan, swap honey for maple syrup and eggs for flax eggs. To make gluten free, use 175g of oat flour.