With a number of friends giving up chocolate for Lent, I thought that I should try my hand at something other than chocolate based cakes. I had some coconut flour in the spence and a couple of left over carrots too, so I decided to make my first ever Carrot Cake. As well as the carrots and coconut flour, I already had all the other ingredients below. Not only was this an easy and cheap cake to make but it is also healthy, gluten free and extremely tasty, why not give it a try?
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
110g soft dark brown sugar
4 medium sized free range eggs
250ml of milk and, optional, 1 tbsp. of Greek yogurt (cocoa flour is drier than most other flours and Greek yogurt is my ‘add to everything’ ingredient)
Veg and Optional Nuts
2 finely grated carrots
optional , 60g ground (or chopped) pecans
180g carton of cream cheese and some grated carrot
Note: I use a food blender but you could make this using a mixing bowl.
Preheat the oven to 180c
Melt the butter in a saucepan and slowly add the other wet ingredients to the pan. Allow to cool.
Meanwhile, grate the carrot into the food blender, remove a little and set aside for the topping. Grind, or chop, the pecans add to the blender.
Now mix 110g of coconut flour with all the other dry ingredients.
Carefully pour the cooled wet mixture into the food blender and set to ‘low’, slowly add the dry ingredient mixture to the blender. Increase the blender power to high, until a dough like consistency is achieved, if it’s too dry carefully add a little more milk or water.
Grease your baking tin(s)* with butter, or line them with parchment paper. Spoon the mixture into the tin(s) and smooth with a spatula. *I used an 8″ round baking tin and an 8″x 6″pyrex dish.
Bake in the oven for 35 minutes, or until a skewer comes out clean when inserted into the middle of the cake.
Spread cream cheese over the cake, with a spatula, top with grated carrot and, if you like, sprinkle a little brown, or icing sugar, to complete.
You can slice and enjoy the cake now and/or chill in the refrigerator and enjoy later, after your run or workout. Of course, you can serve it with a dollop of Greek yogurt 🙂
Based on an original recipe by http://leangreenmommy.com/