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 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.

HOT TIP: You may like to double the maple syrup. My kids thought it wasn’t sweet enough, but I thought it was!