We used a recipe from A Modern Way To Cook by Anna Jones. The recipe uses coconut oil, dates and (weird one) a tin of black beans – so it’s dairy and gluten free. The texture is a little different to normal chocolate cookies but definitely not in a bad way!
As soon as I saw the recipe for these, I knew I had to make them. They were a little fiddly in places (they each have a sweet cream cheese filling baked into them) but turned out so well. My brain was a bit confused by how much they tasted like real carrot cake. (recipe here)
Every year as soon as autumn arrives, all I want to do is curl up in woolly jumpers and eat apples and cinnamon and baked goods. This cake is the perfect mixture of all those things (minus the wool), and it’s become tradition to bake one every autumn. The bumper harvest on the apple tree this year means this will probably be the first of many.
This year I used this recipe.
ROSEANNA BROWN 