Sweet · with our nutrition team

FOCUS carrot cake traybake

Name: FOCUS carrot cake traybake
Total time: 1 hour
Yield: Makes 12 squares
Ingredients: 3 eggs; 150g coconut sugar; 150ml olive oil or melted butter; 200g wholemeal spelt flour; 2 tsp baking powder; 2 tsp cinnamon, 1/2 tsp nutmeg; 2 tsp FOCUS Lion's Mane powder; 250g carrot, coarsely grated; 80g pecans, roughly chopped; 80g dates, chopped; For the frosting: 300g full fat cream cheese, 50g soft butter, 2 tbsp maple syrup, 1 tsp vanilla

Spelt, pecans, dates and a thick cream cheese lid

1 hour Serves Makes 12 squares

A one-bowl traybake: grated carrot, dates and pecans folded through a spiced spelt batter with a scoop of FOCUS Lion's Mane powder, then topped with cream cheese frosting and cut into generous squares.

Ingredients

3 eggs
150g coconut sugar
150ml olive oil or melted butter
200g wholemeal spelt flour
2 tsp baking powder
2 tsp cinnamon, 1/2 tsp nutmeg
2 tsp FOCUS Lion's Mane powder
250g carrot, coarsely grated
80g pecans, roughly chopped
80g dates, chopped
For the frosting: 300g full fat cream cheese, 50g soft butter, 2 tbsp maple syrup, 1 tsp vanilla

Method

1
Heat the oven to 170C fan and line a 20cm by 30cm tin with baking paper.
2
Whisk the eggs, coconut sugar and oil together in a large bowl until glossy.
3
Tip in the flour, baking powder, spices and FOCUS powder and stir to a thick batter.
4
Fold through the grated carrot, pecans and dates. It will look more carrot than cake. That is right.
5
Spread into the tin and bake for 35 to 40 minutes, until a skewer comes out clean. Cool completely in the tin.
6
Beat the frosting ingredients until smooth, spread over the cooled cake in thick waves and cut into squares.