Carrot Cake

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Carrot cake made with coconut flour

Yum, cake. It’s bank holiday weekend and I’ve retreated to my mums house where she has attempted this gluten, dairy and refined sugar free carrot cake for me. It’s absolutely delicious, so I thought rude not to share. The secret ingredients are dates and an orange. ‘Boom’.

Ingredients:

  • 100g dates, chopped
  • 50ml water
  • 225g carrots, grated
  • 75g coconut flour
  • 25g desiccated coconut
  • 50g ground almonds
  • 1 tsp bicarbonate of soda
  • 1 tsp mixed spice
  • 1 egg
  • 1 oranges zest and juice
  • 150ml natural soya yoghurt

Method:

  1. Grease a 20cm round cake tin and pre-heat the oven to 180 degrees
  2. Cook the dates, water and juice from the orange over a low heat until all the liquid is absorbed
  3. Mash or blend into a smooth paste
  4. Grate the carrots and add them to the paste
  5. Combine the flour, coconut, ground almonds, bicarbonate of soda and spice
  6. Stir in the date and carrot paste
  7. Add the well beaten egg and orange zest
  8. Fold in the yoghurt
  9. Pour the mixture into the greased cake tin and bake at 180 degrees for 40 minutes, it should be well browned on top and springing away from the sides of the tin
  10. Preferably serve on one of those cute little patterned cake plates… Or forget the plate and just enjoy 😊

 

 

 

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