Carrot cake

We’re always looking for healthy treats and this carrot cake just hit the spot!

Ingredients

Dry ingredients:

• 1 ¼ cup cake flour (GF: 1 cup gluten-free flour mix + ¼ cup oat flour)

• ½ cup brown sugar (or rock sugar powder)

• 1 level tsp bicarbonate of soda

• 1 level tsp baking powder

• 1 tsp ground allspice

• ¼ tsp salt (omit if using cow’s milk)

Wet ingredients:

• ½ cup melted coconut oil

• 1 cup full cream cow’s milk (vegan: 1 cup coconut milk)

• 1 Tbsp lemon juice/ apple cider vinegar

• 1 tsp vanilla extract

• 1 cup grated carrots (variation: use 2 ripe mashed bananas)

• ¼ cup chopped almonds (or charoli/ chironji)

• A handful of mixed seeds (optional)

Method

1. Pre-heat oven to 180 degrees Celsius.

2. Sift together dry ingredients.

3. In a separate bowl, mix wet ingredients. In winter, coconut oil is super hard, so you will have to melt it on a very low heat till you can measure it. If the milk was from the fridge you will need to heat this up too – very slightly so that the coconut oil doesn’t harden again when you mix it with the milk.

4. Make a well in the center of the dry ingredients. Add the wet ingredients mixture and combine gently with a whisk, while simultaneously adding the carrots. You can add in the almonds too at this point or keep it to sprinkle on top.

5. Pour into a greased loaf tin, sprinkle mixed seeds on the top and bake at 180 degrees Celsius for 30 minutes, or until a cake tester comes out clean.