There are not many people who don’t like to enjoy a slice of cake along with their cup of coffee or tea.
This carrot cake, completely gluten and refined sugar free, is absolutely perfect and very simple to make.
Beautifully moist, full of carrots and nuts and sweetened with dates, it keeps well in an airtight container.
INGREDIENTS: for approximately 12 slices
320g grated carrots
80g dates, finely chopped
3 large eggs
150g coconut oil, melted
Zest of 1 orange
1 heaped teaspoon ground mixed spice
1 level teaspoon cinnamon
160g buckwheat flour
120g unsweetened desiccated coconut (plus extra for sprinkling on top)
1 tablespoon gluten-free baking powder
½ teaspoon salt
120g chopped walnuts
Line an 8” round cake tin with parchment paper. Heat oven to 150°C.
Place the carrots, dates, eggs, oil and orange zest in a food processor and pulse until mixed.
Add the rest of the ingredients except the walnuts and blitz until well combined. Stir in the walnuts.
Pour into the prepared cake tin and bake in the centre of the oven for 60 to 75 minutes or until a knife inserted into the centre comes out clean. During the last five minutes of baking, sprinkle the top with a little extra desiccated coconut.
Leave in the tin for a few minutes before turning out on to a wire rack to cool.
Recipe slighted adapted from one in the Daily Mail.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.