Carrot Cake Sandwhich

Carrot cake sandwich squares ๐Ÿฅ•๐Ÿฅ•๐Ÿฅ•this is such a yummy Autumnal recipe rich with mixed spice and orange it’s just what you need on these colder rainy days… this moist carrot cake is sandwiched between a delicious layer of nut buttery honey gooey goodness!!!

Refined sugar free – Dairy Free – Gluten Free

What you need:

(makes 10 sandwich squares)

  • IMG_1149.JPG2 tablespoons maple syrup
  • 2 tablespoons date syrup
  • 75g melted coconut oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 100g ground almonds
  • 100g oat flour (ground up porridge oats)
  • 1 teaspoon baking powder
  • 2 teaspoons mixed spice
  • 1 teaspoon cinnamon
  • grated zest 1 orange
  • 200g carrots (peeled and coarsely grated)
  • 100g raisins
  • 2 tablespoons coconut milk

For the filling:

  • 4 tablespoons nut butter
  • 1 tablespoon honey
  • 1 teaspoon mixed spice
  • 1 tablespoon water

What you need to do:

  1. Begin by lining a baking tin with baking parchment (approx 12 inches by 12 inches) and preheat your oven to 180ยฐC/gas mark 4.
  2. Then start by melting your coconut oil and place it in a large mixing bowl before allowing it return to room temperature. Then to this add you maple and date syrup, your eggs (beaten) and your vanilla essence and mix well until everything is totally combined.
  3. Next add together the ground almonds, oat flour, baking powder, the mixed spice and the cinnamon into the bowl. Now stir all this together.
  4. Finally fold in the orange zest, grated carrots and raisins. You may need to add up to 2 tablespoons of coconut milk just to moisten the mixture slightly, depending on how much moister your carrots have added but your mixture should be slightly runny.
  5. After this pour the mixture into the prepared tin and bake on the centre shelf of the oven for 30-35 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
  6. While the cake is cooking, make the middle sandwich layer by mixing together your almond butter, honey and mixed spice with up to 1 tablespoon of water until a thick but runny consistency is created. (this will depend on the thickness of your almond butter)
  7. Then, when the cake comes out of the oven, leave it on the side to cool in the tin, and then, when the cake is completely cold, remove it from the tin, and cut it into 20 equal squares.
  8. To create your sandwich, take one of your squares and then top with a teaspoon of your filling, spreading it out to the edges before placing another of your squares on top of this. Repeat with the remaining squares until you have 10 separate cakes.
  9. Top each cake with a small dollop of your nut butter mix and a little sprinkling of any remaining orange zest you may have or some coconut flakes.

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