This is my take on turning this recipe by Francois Lambert into a carrot cake. I love this cake for breakfast with home made yoghurt. I have made this for friends and guests. I think I have made it 5 times already this summer!
Ingredients:
- 2 C grated carrots
- 2 C flour of choice
(Here is my delicious mix 1 C spelt or whole wheat, 3/4 C all purpose, 1/4 C buckwheat flour)
- 1/2 C Old fashion oats
- 1/4 C Hemp seeds
- 3/4 C Maple sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp mixed spices (I used a chinese spice mix with fennel, clove, etc that was delicious. I also love to add cardamom, ginger and cinnamom in higher amounts. It depends what you like!)
- 1/4 tsp salt
- 1/2 C oil (I use olive oil and love the final result. I don't taste it)
- 1/2 milk (you can also use juice like orange or pineapple)
- 2 eggs
- 2 tsp vanilla
- Heat the oven to 350F. Grease a bunt cake pan (or muffin tin for muffins)
- In a large bowl mix the dry ingredients. Add the grated carrots.
- In another bowl, beat the oil, juice, eggs and vanilla together.
- Add the wet ingredients to the dry ingredients (plus carrots) and mix gently until just mixed.
- Pour into baking pan
- Bake on centre rack for about 50 min (I start checking after 45 min) (bake muffins for 25 min)
- Let cool before removing from pan and serving
Picture coming soon!
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