Desserts, Recipe Centre

Carrot Cake

Ingredients

  • 4 large carrots, grated
  • 1 C pecan nuts, chopped
  • 3 medium sized apples, chopped or quartered, skin on
  • 1 C chick pea flour
  • ½ C millet flour
  • 1 C date jam (fill a jar with pitted dates and soak overnight in boiling water. Mash together with a fork the next day to form a ‘jam’)
  • ½ C coconut oil
  • ½ C agave
  • ¼ t Himalayan salt
  • 2 t bicarbonate of soda
  • ½ C hot water
  • 1 t cinnamon

Method

  • Pre-heat the oven to 180°C.
  • Blend apples until liquid together with agave, oil, date jam and water for 30 seconds.
  • Pour into a mixing bowl and add the dry ingredients and mix / blend well together for a further 30 seconds.
  • Stir in the carrot and pecan nuts.
  • Bake for 40 minutes in a greased oven dish or pan at 180°C.

‘Cream Cheese’ Icing

  • 1½ C cashews
  • 2 T tahini
  • ½ C coconut oil
  • ½ C agave
  • pinch of salt
  • ½ t vanilla powder
  • ¼ C hot water
  • juice of half a lemon

Blend together in a blender, ice your cake and refrigerate to set.

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