Quick and delish Carrot Cake

If you are wondering what to do with all those carrots… then what could be better than turning vegetables into cake!

I make this in my food processor and it’s super quick… but you can easily mix it in a bowl.

 

INGREDIENTS

  • 1 cup (100g) Pecans or Walnuts (chopped into small pieces)
  • 2 cups packed tight grated Carrots (400g) – I whiz this in the processor instead of hand grating2_cups_grated_carrot
  • 1 cup of Coconut Oil, melted on a low heat
  • 3 Eggs
  • 1.5 cups Spelt flour (or any flour)
  • 1 cup Rapadura Sugar (or coconut sugar)
  • 1 tsp Baking Powder
  • 1 tsp Nutmeg
  • 1 tsp Cinnamon
  • Optional: zest of one Orange

Carrot_Cake_RecipeMETHOD

  • In a large bowl, whisk together melted coconut oil and eggs.
  • Stir in everything else!
  • Pour into a greased cake pan or two small loaf tins (I use a square 22cm glass dish)
  • Sprinkle a little extra sugar on top
  • Fan bake at 180 degrees for around 40 minutes (test with a skewer… if it comes out clean, it’s ready!)
  • Cool for 5 minutes before turning out onto a wire rack.

 

NOTE – For cute little carrot cakes bake in muffin tins!

Of course you could make a cream cheese frosting… but it really is delish without! 😉