Humble Carrot Cake
 
Prep time
Cook time
Total time
 
Moist, colourful and brimming with beneficial fats, protein, carotenoids and spice! A simple, naturally sweet and gluten free carrot cake :)
Author:
Ingredients
  • 100g rice flour
  • 50g coconut flour
  • 100g ground pecans (or walnuts, simply blitz in food processor to fine consistency)
  • 2 tsp baking powder
  • 3 medium carrots
  • 1 tsp nutmeg
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 125g dates, pitted and soaked for 30 minutes
  • 1 tsp vanilla essence
  • 100g cashew nut butter
  • 3 eggs
  • 2 ripe bananas (mashed)
  • 4 tbsp natural yoghurt (substitute for lemon juice if DF)
  • 25ml water
Instructions
  1. Preheat the oven to 180 degrees C
  2. Sift the coconut and rice flour into a bowl and add the processed pecan nuts, baking powder and all the spice.
  3. Grate the carrots and set aside in another bowl.
  4. Process the dates into a fine paste and add to the carrot mixture along with the mashed banana and nut butter, mix well.
  5. Mix the eggs, yoghurt, vanilla essence and water in a jug and add to the carrot mixture, mixing well to combine.
  6. Combine the wet and dry mixtures and mix well. Transfer to the loaf tin.
  7. Bake for 40-45 minutes.
  8. Store in the fridge to preserve the moist texture :)
Recipe by at https://www.radianthealthnutrition.co.uk/humble-carrot-cake/