You will need:

• Loaf or cake tin
• Primal Alternative Hot Cross Bun Mix
• 2 or 3 carrots grated (about 180g)
• 90g honey or maple syrup
• 4 eggs
• 125g refined (doesn’t overpower the taste) coconut oil melted

Bake your own Primal Spiced Carrot Cake

1. Pre-heat your oven to 170 degrees. Grease and line your tin.
2. Place the contents of the Hot Cross Bun Mix and also the contents of the piping mix sachet and sultana sachet into a bowl.
3. Add grated carrot, orange zest, honey or maple syrup, melted coconut oil and 4 eggs.
4. Mix gently until combined.
5. Pour batter into your prepared tin.
6. Bake for 45 minutes until golden and a skewer comes out clean when inserted.

Best eaten warm from the oven with butter. The cake can also be stored in the refrigerator for up to 5 days, or pre-slice and freeze for up to 3 months. Beautiful toasted as well!

Or, why not try it iced with:

Creamy Cashew Frosting

• 3/4 cup raw cashews, soaked 2-3 hours and rinsed
• 2 tablespoons coconut oil, melted
• 3 tablespoons raw honey, maple syrup or coconut sugar
• 1 teaspoon vanilla
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon Himalayan salt
• 2-4 tablespoons water, as needed for blending

Directions:

1. Combine the first six ingredients in a high-powered blender, and blend until smooth and creamy, adding water as necessary to facilitate blending.
2. Adjust flavour to taste, then transfer to a bowl and chill in the freezer for at least an hour, to allow the icing to thicken.
3. Spread over your carrot cake and serve immediately. (Store in the fridge if not eating straight away.)

Recipe by Primalista Josie