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 grating
- 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
METHOD
METHOD- 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! 😉