Delicious moist and light olive oil carrot cake with sultanas
I use olive oil instead of butter in cakes all the time. It makes the cake taste much lighter and keeps the cake moist at the same time.
Ingredients
- 200g grated carrot (approx. 2 carrots)
- ½ cup olive oil
- 3 eggs
- 50g sultanas
- 50g currants
- 125g coconut sugar
- 50g desiccated coconut
- 100g blanched almond meal
- 30g potato starch
- 50g walnuts, chopped
- 1 tsp ground cinnamon
- 1 tsp baking powder
- <br>
- <b>Icing</b>
- 150g plain coconut yoghurt
- 3 tbsp maple syrup
- ¼ cup desiccated coconut
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