Makes 12 bars
INGREDIENTS 1 egg 1/3 cup light brown sugar 3 tbs (45ml) olive oil 1 medium carrot, peeled and coarsely grated 1 small apple, coarsely grated 1/2 cup all purpose flour 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp ground cinnamon 1/8 tsp ground cardamom 1/8 tsp ground ginger 1/8 cup shredded coconut A handful toasted pecans, coarsely chopped
Topping 1 can coconut milk, chilled overnight 1/8 cup icing sugar Pinch of cardamom A handful toasted pecans, coarsely chopped (optional)
DIRECTIONS
1. Preheat the oven to 350F (180°) and line a 8X3in loaf pan with parchment paper.
2. In a medium mixing bowl whisk together egg, sugar, olive oil, carrot and apple until well combined.
3. In a separate bowl, sift together the flour, baking powder, baking soda and spices until incorporate. Add shredded coconut and pecans coarsely chopped
4. Add the dry ingredients to the carrot mixture and mix well until combined and it has formed a a smooth, even batter.
5. Pour the batter into the prepared pan and bake for approximately 25 minutes, or until a toothpick inserted into the cake comes out clean. Set aside and allow the cake to cool completely before frosting.
6. While the cake is cooling, make the frosting. Separate the coconut cream to the coconut milk. Put the coconut cream in a small bowl, sift the icing sugar and gently mix until incorporated.
7. Carefully turn the cake out onto a chopping board. Spoon the frosting onto the cake and spread it out evenly with a palette knife. Sprinkle some pecans on top. Use a knife to cut into 12 bars.
Enjoy!