Carrot and Walnut Cake of Joy

This is the finest cake I’ve made to date, I think so anyway. Photographs to follow when I make it again, which will have to be soon!
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For the cake

Ingredients
250g flour
75g applesauce (I used home made)
125g coconut oil, melted
1 teaspoon baking powder
1/2 teaspoon baking soda
200g sugar
250-300g soya milk
200g walnuts
200g peeled carrots (approximately 2 medium sized)

Method
Preheat the oven to 180c.
Sift the flour into a bowl and add everything else except the carrot and walnuts. Mix well.

The batter shouldn’t be too dry- start with 250g soy milk and add the extra if the walnuts and carrot are hard to incorporate.

Grate the carrots and roughly chop the walnuts, then mix them into the batter.

Grease a small baking tin with coconut oil and pour in the batter.

Bake for about an hour, until a skewer poked into the middle comes out clean.

Allow to cool and then ice with the recipe below.

For the icing
Ingredients
150g icing sugar
150g coconut oil, softened
A tiny splash of orange juice

Method
Cream the juice, oil and sugar together until smooth, then spread over the cold cake. Allow to set.

Aubergine, Butternut Squash, Walnut and Spinach Pesto

Based on and inspired by this recipe. The perpetual spinach in the recipe is from the garden, I highly recommend planting some because it needs no care and attention and provides fresh greens whenever you want them.
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The sauce ingredients will make enough for at least eight portions, make enough pasta for this meal and freeze the rest of the sauce

Ingredients
2 small aubergines, stalks removed and cubed
1 small butternut squash, peeled and cubed
1/2 onion in wedges
Handful of walnuts
1 clove garlic
2 tablespoons olive oil
1 big handful young spinach leaves, well washed – I used perpetual spinach from our garden
200ml water (approximately)
Dried Spaghetti

Method
Roast the butternut squash, onion and aubergine, with the oil for 45 minutes or until the squash is soft.
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Blend until smooth with the garlic, spinach and walnuts. Add water as necessary to help the blender, you want a smooth sauce that isn’t too wet. Don’t expect beauty!

Cook your pasta and toss it in a little of the pesto.

My husband found the spinach a little too strong, so reduce it if you feel the same. Personally I liked it…