Disney's ZOOTROPOLIS teamed up with the famous foodie to host an exclusive cooking masterclass at Greenwich's new venue Farmopolis, where she showcased her brand new recipes inspired by the film.
Here's one of her fantastic new recipes that shows you how to have a healthier treat at home!
Speaking about the recipe, Olivia says: "I absolutely love a moist cake rather than a dry, crumbly one, and carrot cake is one of the gooiest varieties when you get it right. Traditionally, it is the large amounts of butter mixed with the carrot that provides the moisture in a carrot cake, but, since I can't eat dairy, I had to find another way to achieve this."
Recipe makes an 18cm double layer cake.
- Softened coconut oil - to grease tins
- Cinnamon Cashew Cream
- Orange zest - to decorate cake
- 480g of ground almonds
- 80g of buckwheat flour
- 1 teaspoon of ground nutmeg
- 2 teaspoons of ground cinnamon
- 1/4 of a teaspoon of salt
- 240g of sultanas
- 480g of carrots - finely grated
- Zest of 2 oranges
- 60g of melted raw coconut oil
- 500ml of maple syrup
MethodPreheat the oven to 180°C/350°F/Gas mark 4. Grease two 18cm cake tins.
Mix the ground almonds, flour, spices, salt and sultanas in a bowl.
Add the grated carrot and orange zest and mix again.
Add the oil and maple syrup and stir to combine.
Spoon the mixture into the two tins, making sure they have equal amounts.
Smooth the top and bake in the oven for 1 hour, checking on them once 45–50 minutes has passed as they may need covering with foil for the remaining time.
Remove from the oven and leave to cool entirely in their tins. When you get them out they will still feel slightly moist in the middle, but they firm up a bit as they cool.
Remove the cake from the tin and ice the top of the first cake with the Cinnamon Cashew Cream, then stack the other cake on top and ice this with more frosting.
Grate the orange zest over the top to decorate and for extra flavour.
Cook Time1 Hour
Zootropolis Blu-ray & DVD is out now.
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