This weekend the weather has turned shit house. Freezing my tits off, I decided to move on from the Raw Carrot Cake and cook a bloody Carrot Cake to warm the house up. And, she sure was a winner!
Foodie Bit:
1 1/5 cups SR flour, sifted (gluten free because I was going to eat it and not share with Kirsten)
2 free range eggs
1/2 cup Coconut sugar
2/3 cup Coconut oil, melted
1 1/5 tsp Ground ginger
1 tsp Cinnamon
1 apple, grated
2 medium carrots, grated
2 drops Orange oil
1/2 cup Sultana
1/2 cup Walnuts, roughly chopped
To do bit:
Preheat the oven to 190C and get a 20cm springform cake tin greased up.
Lightly beat those eggs in a large bowl, then mix in the sugar and oil, to combine. Fold through the flour and spices. Follow this up with stirring in the apple, carrot, orange oil, walnuts & sultanas.
Pour the mixture into the cake tin, place in the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
If you want to, you can make a vanilla icing and throw some nuts on top for a sweet ass topping. I served mine with our organic Lemongrass & Ginger tea. And I didn't share with Kirsten.
