For moments when your cup of tea needs a slice of cake, this one really packs in the plants, and the Greek yoghurt ‘frosting’ adds a lovely tartness – just be mindful it won’t set like usual frosting. The added benefit of the yoghurt is that the protein and fat will help slow the absorption of sugar into your bloodstream from the cake.

Ingredients

	For the topping:
85ml	extra virgin olive oil
100ml	kefir
3	eggs
4 tbsp	honey
85g	soft light brown sugar
285g	ground almonds
2 tbsp	ground cinnamon
4 tbsp	pumpkin seeds
50g	walnuts, roughly chopped
2 tsp	baking powder
1 tsp	bicarbonate of soda
Pinch of	salt
200g	carrots, grated
185g	Greek yoghurt
2 tbsp	tahini
1 tsp	vanilla extract
1 tsp	honey
	zest of ½ orange
2 tbsp	pumpkin seeds

Method

Preheat the oven to 180°C/160°C fan/350°F/gas 4 and grease and line a 20cm round springform cake tin.

Put the olive oil, kefir, eggs, honey and sugar in a bowl and mix to combine. Add the ground almonds, cinnamon, pumpkin seeds, walnuts, baking powder, bicarbonate of soda and salt and mix everything until thoroughly combined.

Fold in the carrots and then transfer the mixture to the lined tin. Flatten with a spatula and bake for 50 minutes, or until a metal skewer inserted in the middle comes out clean. Allow to cool completely before removing from the tin.

Meanwhile, make the topping: mix the Greek yoghurt, tahini, vanilla extract, honey and orange zest in a bowl – it will thicken slightly. Spread all over the cooled cake and finish with the pumpkin seeds.

5.5g fibre. 8 plants.