Little spongy, succulent, spicy cakey cubes!
No, it’s not the traditional carrot cake, it’s my exciting version of what a happy carrot cake should taste like 🙂
120 g coconut sugar
120 ml coconut oil
140 g grated carrots
a handful of raisins
zest of 1 lemon
100 g quinoa flour
60 g tigernut flour
1 tsp bicarbonate soda
2 tsp cinnamon
1 tsp mixed spice
1 tsp ginger
a pinch of Himalayan salt
Heat the oven to 180C/fan160C/gas 4.
Oil the base and sides of a square cake tin about 18-22 cm size
Mix the sugar, oil and eggs in a large mixing bowl.
Add the grated carrots, raisins and lemon zest.
Sift the flour, bicarbonate of soda, spices and salt into the bowl. Mix everything together.
Pour the mixture into the prepared tin and bake for about 40 minutes or until it feels firm and springy when you press it in the centre.
Sprinkle with a dust of shredded coconut (optional) and cut into cubes.
Let it cool down and enjoy a square or two with your favourite coffee or a cup of yogi tea:)
You can freeze the cake if you want to serve it at a later date (is not going to happen).