Apple and Carrot Tea Cake with Coconut Yoghurt Icing

Ingredients

1 packed cup of grated carrot
1 packed cup of grated apple
2 eggs
1/4 cup melted coconut oil 
1/3 cup of maple syrup
1/3 cup of our Natural Coconut Yoghurt
1 cup almond meal
3/4 cup of wholemeal spelt flour or you could use buckwheat flour
2 tsp cinnamon
1 tsp ginger
1 heaped tsp of baking powder
1/3 cup currants
1/4 cup of chopped walnuts

Icing 
Our Natural Coconut Yoghurt

Toppings (optional)
Chopped pistachios
Chopped walnuts
Freeze-dried mandarins (crushed) 

Instructions 

Preheat the oven to 160 degrees fan bake. Line and grease a cake tin. 

Add the grated carrot, grated apple, coconut yoghurt, melted coconut oil, eggs and maple syrup into a large mixing bowl and mix well. Sift in the dry ingredients, mix well and then add the currants and walnuts. 

Pop in the oven to cook for 40-50 minutes or until a skewer comes out clean. 

Allow the cake to cool completely before icing with our Natural Coconut Yoghurt and sprinkling over any desired toppings. 

Store in the fridge.