I had a heap of organic baby carrots in my crisper, so I thought it would be a perfect time to make a carrot cake. Except it sort of turned into a slice! It’s so much easier to pack into lunch boxes when cake is cooked in a slice tin.
This recipe at the Paleo Mom inspired me to use tapioca flour with the coconut flour instead of just coconut flour like I usually do. I must say I do like the texture and mouth feel it gives. So if you are not keen on coconut flour, try it with the tapioca. Our co-op gets an organic tapioca flour from Organic Road.
I hope you love it.
Carrot Cake (but it’s a slice)
Vital Stats: Gluten Free, Grain Free, Dairy Free, Vegetarian, Thermomix
Okay, so this is what you need:
150g (1 cup) organic carrot
5 organic eggs
1/4 cup Changing Habits coconut oil
1/2 cup tapioca flour
1/2 cup coconut flour
1 tsp bicarbonate of soda
2 tspns organic cinnamon
1/4 cup maple syrup (or honey/rice malt syrup)
1/4 cup organic sultanas
1/4 cup organic walnuts (optional, leave out if you need nut free)
Okay, so this is how you do it:
Put the oven on medium – 180ºc.
Peel your carrots, roughly chop and whack into the thermomix.
Blitz on speed 5 for 4 seconds.
Scrape down and add in all the other ingredients except the sultanas and walnuts.
Whizz on speed 5 for five seconds. Scrape down. Add the sultanas and walnuts.
Mix on reverse, speed 4 for 5 seconds.
Whack it all into a baking paper lined slice tray.
Bung it in the oven 25-30 minutes or until cooked.
Cool on a wire rack and slice into squares to serve.
You might like to try some of these icing recipes or just spread with a nice smear of organic butter.
If you don’t have a thermomix: Grate the carrots, whisk the eggs and then mix all ingredients together gently in a large bowl.[box] HOT TIP: You may like to double the maple syrup. My kids thought it wasn’t sweet enough, but I thought it was![/box]