This spicy cake is a more indulgent but healthy alternative to Christmas pudding

For those who don’t like traditional Christmas treats, this carrot cake is a perfect and healthy replacement during the festive period. With its warm notes of cinnamon and allspice, it evokes the flavor of gingerbread cookies while being vegan, gluten-free, refined sugar-free and seed oil-free. Decorate with vibrant red currants or delicate ribbons of orange zest for a stunning finish.

Spicy Christmas Carrot Cake

For 8 to 10 people

Ingredients

For the cake:

• 165g carrots, for the carrot puree
• 330g coconut sugar
• 10g vanilla extract
• 45g oatmeal
• 232 g light avocado oil or light olive oil
• 157g buckwheat flour
• 157g almond flour
• 9g of baking powder
• 7.5 g of salt
• 375 g additional carrots, finely grated
• 1 teaspoon of ground cinnamon
• 1 teaspoon ground allspice

For the icing:

• 200 g block of coconut cream
• 225g Alternative to “cream cheese” Violife
• 45g maple syrup
• Juice of half an orange
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice

Method

First prepare the homemade carrot puree.

1. Put 165g of carrots in a saucepan and cover with water.
2. Boil for 15-20 minutes until tender, then drain well.
3. Transfer to a blender or food processor and add a little water.
4. Blend until completely smooth, adding a little more water if necessary.
5. Measure the puree again to make sure you have exactly 165g. Allow to cool before use.