Don’t be put off by the ingredients, you can find coconut flour and tapioca starch in a health food or farm shop, xylitol in supermarkets and carrots by the 12.5 kilo bag from your local market trader! 🙂
- 100g pecans or walnuts.
- 90g ground almonds.
- 50g coconut flour.
- 2 generous tablespoons tapioca starch.
- 1 teaspoon baking powder.
- 1 teaspoon bicarbonate of soda.
- 2 teaspoons ground cinnamon.
- 3 eggs.
- 140ml grapeseed oil or melted coconut oil.
- 120g Xylitol / coconut sugar.
- 180-200g grated carrot.
- 120g raisins.
- 1 -2 tablespoons milk substitute.
- Preheat oven to 180c / 160 fan or gas 4. Prepare a loose based round cake tin with greasproof paper.
- Remove 10-12 pecans or walnuts for a topping and put to one side.
- Chop the rest.
- In a large bowl mix together the nuts, almonds, coconut flour, tapioca starch, baking powder, bicarbonate of soda, cinammon, xylitol and raisins.
- In a jug beat the eggs and oil and then pour into the dry mix. Combine to make sure there are no dry clumps.
- Add the carrot.
- Now check for consistency. Coconut flour is very absorbent, so you may need to add some liquid to loosen the mix.
- Tip into the tin and smooth over, add nuts around the edge.
- Bake for about 1 hour then check. The top should be brown and springy. Test with a skewer if not sure. The skewer should be clean if cooked. I cooked mine for about 70 minutes.
- Place tin on a cooling rack and leave to cool in the tin before removing.
Could be served warm as a pudding or cold as cake.