Humble Carrot Cake

The humble carrot has graced our cakes since the medieval period and made vogue in the second world war by thrifty housewives looking to treat their families on limited rations.

There is nothing quite as decadent as the rich, moist and nutty aroma of a decent carrot cake and I have yet to find a gluten free alternative that satisfies.

The challenge is that carrot cake on the whole isn’t that healthy – the top listing for the recipe on google contains 175g sugar V 140g carrot meaning a more appropriate title would be sugar cake!

When I bake a cake for my family I want it to nourish as much as satisfy those sweet cravings…

This creation is a hybrid of traditional and GF recipes to create a naturally sweet and delicious cake brimming with beneficial fats, carotenoids, protein and spice! x

Humble Carrot Cake

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Moist, colourful and brimming with beneficial fats, protein, carotenoids and spice! A simple, naturally sweet and gluten free carrot cake 🙂

Author: Radianthealthnt

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 🙂

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For the topping: Combine 200g mascapone cheese, 100g processed, soaked dates and 1 tsp  of vanilla essence, mix well and lather over the cake for an incredibly sweet, yummy and creamy topping!