Carrot and Coriander Cake

Developed by Jo Mountain

Preparation Time: 20 minutes

Cooking Time

300g organic carrot grated

3 large organic free range eggs

50g creme fraich

160g Wharfe valley rapeseed and coconut oil 250g plain wholemeal flour

1 teaspoon bicarbonate of soda

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

2 heaped teaspoon cinnamon

Method

Add everything in the Kenwood mixer for about 30 seconds scrape down sides and mixed again for a few seconds Pour the cake batter into a buttered and lined 20cm diameter cake tin Bake at 180c/350f/gas 4 Bake for 1 to 1 1/4 hours until cake springs back when pressed with finger tip I finished and decorated it with a cream cheese

1 large unwaxed orange finely grated zest only

300 g Philadelphia full fat cream cheese 20g runny honey I put this over the top of cake but if you prefer you can put it on the side!!!