However carefully I read a recipe I have a major problem with them. Missed ingredients and trying to take short-cuts…more often than not…resulting in a disaster.
Added to my recipe ‘issues’ is my need to go ‘off plan’! I am always substituting ingredients or adding little extras…more often than not…resulting in another disaster!
Every so often though, things turn out surprisingly well and someone asks me for the recipe (although the true test is a thumbs up from dad.)
This wholesome carrot cake is one of those recipes. With everyone around me seemingly on a bit of a health kick, it went down a treat. With no butter and no refined sugar you would be excused from skipping over the recipe without much thought. The wholemeal flour though is really tasty, the agave and pineapple naturally sweet, and the coconut oil and carrot give it a really moist texture.
I like to keep ingredients to a minimum, and the steps as simple as possible when I share something…especially a bake! So here it is…and if I can bake this one, then so can you…give it a go, you might be amazed.
300g wholemeal flour
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp baking powder
1 1/2 tsp baking soda
180ml agave nectar
180ml melted coconut oil
4 eggs beaten
Zest of 1 orange
2 -3 coarsely grated carrots
1 tin unsweetened pineapple (drained and chopped/crushed)
100g chopped walnuts
200g light cream cheese
90g agave nectar
Zest of what is left on the orange from the cake mix!
1tbsp squeezed orange juice
Preheat the oven on to 180C
Add the flour, baking powder, baking soda and spices to a big bowl.
Add the melted coconut oil, agave, and beaten eggs.
Mix well with an electric hand whisk just until the mixture is combined.
Fold in the carrots, pineapple, and walnuts and orange zeat.
The official line is to bake in 2 lined 9 inch round cake tins for 30-40 minutes or until a skewer comes out clean. However I made one 9 inch cake and a small loaf to sample first!!
Allow to cool before removing from the tins.
For the frosting, beat cream cheese, agave, zest and juice together and refrigerate while the cake is cooling.
Then ice the top and middle of the cake depending on whether you baked in one or two tins.
Are you tempted to try the recipe, please let me know if you have been convinced to try it out and how you get on.
Enough baking!! I must do some serious research now…forward facing car seats…what age would you face your child forwards??
- Better Than Nutella Cheesecake (Almost Raw Chocolate Hazelnut Cheesecake) (tastespace.wordpress.com)
- Carrot Cake Shake (freshfitnhealthy.com)
- Egg and Dairy Free Banana Walnut Mousse- Delcie’s Dessert at Fortune Centre (mrandmrsvegan.wordpress.com)
- Sweet potato, Spinach & Lentil Dahl. BLW Minus The Red Face! (wildandwisdom.com)
- Baby Jelly Recipe. No Junk. No Sugar. No Gelatin! (wildandwisdom.com)