“Whats up doc”
What do you do when you have way too many carrots on hand? (Besides eating them all) Make a divine loaf of bugs bunny approved carrot cake.
Carrots are a great ingredient to add to your cakes, desserts, breakfast, dinner because they are one of the richest sources of Vitamin A, a fat-soluble vitamin that is great for your vision and helping to boost your immune system. It is also an antioxidant which can help protect against inflammation and oxidative stress caused by free radicals. Carrots are rich in fibre, low in calories and available all year round.
Icing- I personally don’t think icing is needed because it is already sweet enough with the medjool dates, but incase you like it the traditional way:
- Dairy Free Icing: whip 1 cup of coconut cream until thick, add 1 teaspoon of carrot gratings with a dash of cinnamon
- High protein icing: mix 1 scoop vanilla protein powder, 1 tablespoon almond milk, ½ cup greek yoghurt, 1 tsp vanilla extract.
Of course, with allergies and intolerance’s myself, this recipe is Gluten Free, Dairy Free, Refined Sugar Free and Vegan friendly, so its perfect for everybody and makes a delicious treat for breakfast or a Sunday afternoon tea snack with a cup of herbal tea.
Carrot and Walnut Cake
Quick Note: Leftovers can be frozen up to 4 months.
What you need:
- 2 bananas, fresh or frozen
- 8 medjool dates
- 1.5 Cup buckwheat flour (or any other gluten-free flour)
- ¼ cup coconut oil
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- 3 carrots, grated with skin on for fibre
- 3 flax or chia eggs (3 tbsp seed mixed with 8 tbls water- it replaces eggs)
- ½ cup chopped walnuts
Preheat the oven to 180 °C
In a food processor, mix the wet ingredients: bananas, coconut oil and medjool dates until smooth and combined.
In a separate bowl mix dry ingredients: buckwheat flour, baking powder, baking soda, cinnamon and ginger. Add and mix in wet ingredients with flax egg, then carrots and ½ of chopped walnuts.
Pour mixture into a load pan (or cupcake molds until half full) and top with remaining walnuts.
Bake loaf for 40-50 minutes (checking every five minutes after 40 minutes with skewer- if wet leave in longer, if dry, cooked) or muffins for 20-30 and let cool for 10 minutes on a cooling rack. NOTE: Make sure the loaf is stone cold if you’re icing!
Serve warm or cold (warm is best) and enjoy!
Oh and if a cake aint your thing, you can also turn the mixture into cupcakes!
yours wholesomely, x