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May 15, 2020
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 oats70gms grated carrots20gms desiccated coconut + extra for rolling3 tbsp tahini3 tbsp melted coconut oil3 tbsp maple syrup / honey / agave nectar1 tsp ground cinnamon½ 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 flour150gms caster sugar190mls sunflower oil25gms baking powder12gms ground cinnamon4 eggs
Frosting:300gms icing sugar125gms cream cheese60gms unsalted butter (softened)
Method:Pre heat oven to 180⁰CLine 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.
EnjoyGaby Van Clarke
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