|2 Tbs||orange juice|
|5||eggs — extra-large|
|250 g||butter — unsalted, at room temperature|
|1||vanilla — pod, split, seeds scraped|
|2 cup||carrots — grated|
|1 cup||walnuts — chopped|
|1/2 cup||desiccated coconut|
|1 cup||coconut flour|
|1/2 cup||flaxseed — powder|
|1 Tbs||baking powder|
|1 tsp||cinnamon — ground|
|1/2 tsp||allspice — ground|
|1/2 tsp||ginger — ground|
|350 g||cream cheese — full-fat|
|5 tsp||erythritol — powder|
|orange — zest only|
|1/4 cup||orange juice|
|1/2 tsp||vanilla — essence|
|1 tsp||lemon juice|
|1/2 tsp||fresh ginger — grated|
Place the bananas and orange juice in a blender and blend until smooth.
In a mixing bowl, beat the eggs, softened butter, xylitol and vanilla seeds together. Add the grated carrot, walnuts and desiccated coconut, and then mix in the coconut flour, flaxseed powder and baking powder. Add the banana purée and spices and mix well with a spatula.
Bake in a greased 25-cm round cake tin or a loaf tin at 180 C for 35 minutes or until firm to the touch. A knife inserted into the centre of the cake should come out clean. Turn out onto a wire rack to cool.
To make the frosting, simply place all the ingredients in a mixing bowl and whisk with an electric whisk until nice and smooth. It is not supposed to be overly sweet, but should rather have a good balance between sweet and tart.
Frost the cake.
This is an extract from Tasty WasteNOTs by Sally-Ann Creed and Jason Whitehead, published by Human & Rousseau and retailing for R320.00.