Ingredients
Scale
- Nonstick cooking spray (for greasing the pan)
- 1 3/4 cups spelt flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 cup shredded unsweetened coconut
- 3 large carrots (finely grated)
- 1 cup hazelnut milk (or almond milk)
- 3/4 cup hazelnuts
- 1/2 cup pure maple syrup
- 1/4 cup unrefined coconut oil
- 2 teaspoons vanilla extract
- 1 large banana (chopped (about 1/2 cup))
- 1 1/2 cups confectioner’s sugar
- 3 tablespoons lemon juice
- Rose petals (for garnish)
- Corn flowers (for garnish)
Instructions
- Preheat your oven to 350°F and line a greased loaf pan with parchment paper.
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, and ginger. Add coconut and shredded carrots, tossing to coat. Set aside.
- In a blender, combine hazelnut milk, hazelnuts, maple syrup, coconut oil, vanilla, and banana. Blend until smooth and pour over dry ingredients. Fold until just incorporated, then pour into the prepared loaf pan, spreading evenly with a spatula.
- Bake until golden, and a toothpick comes out clean when inserted in the center of the cake (about 50-55 minutes). Let it cool completely before transferring to a board.
- In a medium bowl, whisk together confectioners’ sugar and lemon juice until smooth. Pour over the cake and garnish with rose petals and corn flowers. Let it sit for 15 minutes to set, then slice and serve. Enjoy!