GUT-LOVING CARROT CAKE WITH VANILLA CREAM FROSTING

PREP 25 MINS, PLUS CHILLING THIS is my raw and vegan version of a classic carrot cake. Perfectly sweet, rich and indulgent, it also nourishes your gut microbes and each slice has almost 6g of fibre. There are two toppers to choose from, depending on how much time you have.

SERVES 12

18 Medjool dates, pitted and roughly chopped (300g)

1½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp nutmeg powder

3 medium carrots, grated (250g)

200g walnuts

100g pecans ground almonds

60g raisins

TOPPERS

250ml plant-based double cream (look for one that says ‘for whipping’)

1 tsp vanilla extract

10 walnuts, crumbled OR 350g cashews

250ml coconut cream

1 tsp vanilla extract

60ml honey

Juice of ½ lemon, plus zest to taste

LINE a high-sided 20cm cake tin with non-stick baking paper on the base and sides, and set aside.

Blitz the dates with the spices in a food processor until it makes a ball. Add the carrot, and pulse to combine roughly, then transfer to a mixing bowl. Blitz the walnuts and pecans until they form slightly chunky crumbs, then add to the bowl with the almonds and raisins. Combine everything with a wooden spoon.

Tip the mix into the tin, press down, then smooth the top. Chill in the fridge until you are ready to make the topping. Now whip the cream with the vanilla extract until it makes soft peaks, spread over the cake, sprinkle with the walnuts and serve.

For the more luxurious topping, cover the cashews with boiling water and soak for at least 10 minutes. Strain, blitz the nuts in a food processor with the other topper ingredients for 5-6 minutes. Pour over the cake base and smooth out the top. Leave in the fridge to set for 4 hours.