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If you don’t like carrots you can skip this. I’m giving two super-easy recipes this week with our orange friends. The first, gluten free, sugar free, vegan and super healthy. And then no virtue-signalling with the other - but the best carrot cake ever, and world famous in Beaumont Street.
110gms oats
70gms grated carrots
20gms desiccated coconut + extra for rolling
3 tbsp tahini
3 tbsp melted coconut oil
3 tbsp maple syrup / honey / agave nectar
1 tsp ground cinnamon
½ tsp ground allspice
Method:
Place all the ingredients in a bowl together and mix until well combined, (the mixture should be wet, but if too much so, add a little extra oats or desiccated coconut). Once everything is combined, roll into balls, and then roll these in the extra desiccated coconut.
Place in the fridge and leave them to get firm. Keep them stored in the fridge.
Ingredients:
300gms carrots (grated)
150gms plain flour
150gms caster sugar
190mls sunflower oil
25gms baking powder
12gms ground cinnamon
4 eggs
Frosting:
300gms icing sugar
125gms cream cheese
60gms unsalted butter (softened)
Method:
Pre heat oven to 180⁰C
Line and grease a 20cm cake tin. Whisk sugar and eggs together until slightly pale. While the machine is still on slowly, gradually pour in the oil. Then add the cinnamon. Remove bowl from mixer and fold in the carrots, then the flour and lastly the baking powder. Pour mixture into the prepared tin and bake for appx 40-45mins. Once cooked, allow to cool on a wire rack.
Make the frosting by whisking all the ingredients together (don’t overbeat) then spread over the cake.
Enjoy
Gaby Van Clarke
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