Carrot Cake that is always in my freezer!

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Happiness is an inside job

 

LET’S EAT CAKE!

 

It’s no secret that I love to eat and I love to pack food full of all of the delicious stuff.

 

But instead of using sugar in recipes, I try to think about using dates, banana and apples for a little sweetness. Instead of using ‘normal’ flour, what about almond meal, buckwheat flour or coconut flour? Challenge yourself to try something different.

 

CARROT CAKE THAT IS ALWAYS IN MY FREEZER!!

 

Ingredients:

½ cup melted coconut oil or macadamia oil

4 free-range eggs

¼ cup honey (if you want added sweetness)

1 tsp vanilla extract

2 tsp bicarb soda

1 tsp ground turmeric

2 tsp ground cinnamon

¼ tsp ground nutmeg

¼ cup chia seeds

¼ cup dates, pitted & chopped

1½ cups grated carrot

⅓ cup shredded coconut

½ cup coconut flour

 

Method: Preheat oven to 170°C and line loaf tin with greaseproof paper. In large bowl, whisk together oil, eggs, honey (if using), vanilla, bicarb and spices until creamy. Add chia seeds, dates, carrot, coconut and flour and mix well to combine. Pour into loaf tin and place in the middle of the oven to cook for 40 minutes. Check and cook a further 5-10 mins if needed. (Recipe care of Wellbeing Eat Well magazine – a personal favourite).

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