Carrot Cake | GF

Surely we could term this “healthy” with the carrot content?!
This recipe has been on repeat in our home – it’s simple to prepare & will get you through the lockdown snack attacks.

INGREDIENTS
300g carrot, grated – don’t sweat if it’s a little less
140g coconut sugar
110g almond meal
110g buckwheat flour
100g butter
3 eggs
1 teaspoon baking powder
1 teaspoon vanilla (optional)
1 teaspoon cinnamon (optional)
1 teaspoon ginger (optional)

METHOD
1. Turn the oven on at 180 degrees celsius.
2. Throw Coconut sugar, butter (& vanilla / ginger / cinnamon if using) in the thermomix. Set timer for 2 minutes at 70 degrees, whack on speed 4 for 10 seconds then down to speed 3.
3. Add remaining ingredients. Turn on reverse, speed 3 for 10-15 seconds or until well combined.
4. Tip into lined loaf tin. Cook at 180 degrees Celsius for 30 minutes then turn off oven & leave in another 15 minutes (let the residual heat finish off cooking & use less electricity)

NOTES
This is NOT a super sweet recipe. If you have a serious sweet tooth, this recipe isn’t for you!


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