Venetia’s No Waste Carrot Cake
Max La Manna
Ingredients
220g buckwheat flour (or plain flour)
1ó tsp baking powder
ó tsp ground cinnamon
ó tsp ground nutmeg
ó tsp ground ginger
1 tsp salt
100g apple sauce from a glass jar
200ml milk (see page 194 for how to make your own)
1 tsp vanilla extract
6 tbsp coconut oil, melted, plus extra for greasing
8 tbsp maple syrup (golden syrup or agave work too)
2 carrots, grated (keep the peel on)
50g chopped dates (or raisins)
100g walnuts, roughly chopped, plus a few broken ones for decoration
1 tbsp grated orange zest (save some to the side for decoration)
For the icing
80g cashews, soaked in cold water for 2 hours
1 tbsp maple syrup
1 tsp vanilla extract
3–4 tbsp milk
juice of 1 lemon
pinch of ground cinnamon
Directions
- Preheat the oven to 180.C. Line and grease a 21.5 x 11 x 7cm loaf tin. I like to use brown paper bags that I have left over instead of shop-bought baking parchment – it works just as well.
- In a large bowl, mix the flour, baking powder, cinnamon, nutmeg, ginger and salt until evenly combined and set aside. In another bowl, stir together the apple sauce, milk, vanilla extract, coconut oil and maple syrup. Gently pour the wet mixture over the dry ingredients and fold together. Add the carrots, dates, walnuts and orange zest.
- Tip the batter into the lined tin and bake for 40–50 minutes. Stick a knife in the centre after 40 minutes; when it comes out clean – it’s ready! Remove the cake from the oven and set aside to cool completely.
- While the cake is baking, make the icing. Drain the cashews and add them to a blender with the maple syrup, vanilla, milk, lemon juice and cinnamon and blend until smooth and silky. Place in the fridge to thicken – it will take about 40 minutes, the time the cake is in the oven.
- Once cool, remove the cake from the tin and peel off any paper. Place on a board or plate, then tip the icing on to the centre, smoothing it out to the sides with the back of a spoon. Scatter over the walnuts and orange zest before serving.
Recipe Note
I’ve never gone out with someone who truly enjoyed cooking and eating as much as me. It can be quite challenging because at every meal we cook, we always want to impress and please the other. Most nights I cook the main and Venetia handles pudding. She first made this when we prepared a friend his ‘death-row dinner’. Her version of his requested cake somewhat stole the glory from my starter and main. And that’s why it’s in this book!
About the Chef
Max La Manna, zero waste chef and sustainability advocate, bridges the gap between vegan food and waste-free cooking – inviting us to channel the MORE PLANTS LESS WASTE mindset and discover a stronger purpose in our daily routines.
Max has inspired thousands of people across the world to rethink their approach to consumption and made it his mission to turn the tide on plastic and breathe new energy into the leftovers that are typically destined for the bin. In his first cookbook he will share 80 of his tasty, healthy recipes that will have your taste buds watering, help you save money, food and eat well from Sumptuous Spag Bol and Crunchy Cauliflower Curry to Leftover Veggie Nachos in a Hurry.
Get Max’s New Cookbook More Plants Less Waste: Plant-based Recipes + Zero Waste Life Hacks with Purpose on Amazon available now!
