Another week another feature Friday on the blog and I find myself scrolling through one of my favourites Sarah Bambey once again. Not only is she lovely and down to earth and her recipes ARE INSANELY gorgeous and delicious but most of all I just love her natural zest for life and ‘no bullshit’ attitude. Her blog is called ‘Pretend Health Freak’ because she is exactly that. She is not a qualified nutritionist, PT, chef or yoga professional – Just a girl pretending to be an expert on all things health. (with google these days aren’t we all?)

“There are three key secret ingredients you will find in every one of my recipes. They are all made with love, consideration, and real food… No hidden nasties, no restrictions, and no labelling. My recipes are made using one simple rule: Just eat real food!” – Sarah Bambey

Here is her amazingly delicious looking Healthy Vegan Carrot Cake. I think I am going to have to make this ASAP! mmmmmm

HEALTHY VEGAN CARROT CAKE

Serves 12 – SF GF DF V P – 50 minutes

Cake:

1 grated carrot

1 cup shredded coconut

1/4 cup coconut oil

3/4 cup wholemeal or glutenfree flour

3/4 cup almond meal

3 tablespoon pure maple syrup

3/4 cup water

1 teaspoon baking powder

Why not add 1/2 cup sultanas or chopped pitted dates?

Icing:

1 cup cashews (can use 1 cup cream cheese for a non-vegan option)

2 tablespoon pure maple syrup

3 tablespoon coconut oil

1 tablespoon coconut sugar

METHOD:

Combine cake ingredients. Pour into mini loaf pan. Cook in preheated oven (160 degrees) for 40 minutes- or less if in form of cupcake. Process icing ingredients together and spread over cooled loaf with walnuts.

(Can double the recipe if you want a higher larger loaf – however please note this would also result in a longer cooking time of around 1.5 hours)

Thanks for the awesome recipe Sarah! www.pretendhealthfreak.com check out her blog NOW!

K