On-plan Carrot Cake

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! 🙂

Ingredients

• 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.

Method

1. Preheat oven to 180c / 160 fan or gas 4. Prepare a loose based round cake tin with greasproof paper.
2. Remove 10-12 pecans or walnuts for a topping and put to one side.
3. Chop the rest.
4. In a large bowl mix together the nuts, almonds, coconut flour, tapioca starch, baking powder, bicarbonate of soda, cinammon, xylitol and raisins.
5. In a jug beat the eggs and oil and then pour into the dry mix. Combine to make sure there are no dry clumps.
6. Add the carrot.
7. Now check for consistency. Coconut flour is very absorbent, so you may need to add some liquid to loosen the mix.
8. Tip into the tin and smooth over, add nuts around the edge.
9. 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.
10. 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.