Monday Munchies (On Tuesday): Orange Carrot Cake

This carrot cake looks divine. Sweet cashew cream frosting spread over orange and carrot infused spice cake. Plus, it's loaded with healthy additions like chia seeds, pecans and raisins. Perfect for dessert after a big salad dinner with friends. I am definitely making this cake soon!

(60 mins, makes 1 loaf cake)

• 2 tsp white chia seeds
• ½ cup water
• 1 cup unbleached self raising flour
• ½ tsp freshly ground cinnamon
• ½ tsp ground cardamom
• 1 cup soft brown sugar
• 1½ cups grated carrot
• ½ cup raisins
• ½ cup pecans, roughly chopped
• 1 large orange, zest
• 4 oz vegetable oil

Cashew Nut Frosting

• 5 oz raw cashews
• 1 orange, juice only
• 1/3 cup powdered sugar
• 1 tsp pure vanilla essence

In a small bowl combine the cashew nuts with just enough water to cover and set aside to soak while you prepare the cake.

Combine the chia seeds with the water, stir well and set aside for about 10 minutes while you prepare the remaining ingredients.

Pre-heat the oven to 350°F and grease a 9 x 5 loaf tin, lining the bottom with parchment paper, set aside.

Sift the flour and spices into a large bowl, add the brown sugar and stir to combine. Add the grated carrot, raisins, chopped pecans and orange zest. Stir again making sure all the ingredients are well combined.

By now the chia seeds and water should be jelly like, stir again and add to the cake mixture with the oil.

Fold the oil and chia mixture through for a few minutes combining well with all the ingredients. Transfer the cake mixture into your prepared loaf tin and place on the middle shelf of the pre-heated oven to bake for 45 minutes.

Check the cake frequently towards the end to ensure it doesn’t burn.

Remove from the oven and set aside to cool for 1-2 minutes before transferring to a wire rack to cool completely.

While the cake is cooling prepare your cashew nut frosting. Drain off the water from the soaking cashew nuts and transfer them to a food processor.

Adding half the orange juice process the nuts on high for about 3-5 minutes, stopping to scrap down the sides often, until the nuts form a smooth paste. Add more orange juice as you go if needed.

Once the nuts are smooth and creamy add any remaining orange juice the icing sugar and vanilla, process quickly for 1 minute to combine.

One the cake is completely cool spread over the frosting thickly and top with a little extra orange zest if you desire.