 |
| It's funny because it's true |
This ginger carrot cake is rich so you may want to start off with a slightly smaller piece than you would otherwise. It is great for breakfast, a snack, or dessert, and pairs well with a cup of black coffee or hot tea. Certainly curl-up-with-a-book worthy.
There are a lot of ingredients but it's pretty easy to make.
You will need: 9"x9" cake pan, parchment paper
Ingredients:
6 eggs
1/4c butter (melted but not hot enough to cook the eggs!)
1/4c walnut oil
1/4c pure maple syrup
1/3c molasses
1/3c almond meal
1/3c coconut flour
1/2 tsp salt (I used sea salt)
1/2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
1 1/2 tsp vanilla extract
2 Tbsp H20
1/3c raisins
3c shredded carrots
Preheat your oven to 350
#1: Beat eggs together in medium-large sized bowl until well combined. Add the melted butter, walnut oil, maple syrup, molasses, water and vanilla extract. Combine.
#2: Add in all of your dry ingredients (coconut flour, almond meal, salt, baking soda, spices. Whisk well until smooth.
#3: Add in the raisins and shredded carrots.
*TIP: I cheated and used pre-julienned carrots that come in a bag. I didn't feel like wrestling with the mandolin today (actually I just didn't feel like cleaning it!). If you have a food processor with an attachment that shreds vegetables this would be ideal as it is quick and simple to clean. Because I DID use "bag carrots" I put about a half cup at a time on my cutting board and gave them four or five coarse chops because some of those pieces are REALLY long.
#4: Line your baking pan with parchment and brush the parchment with a little melted butter, walnut oil or something similar to help with the non-stick part.
#5: Pour your batter evenly into the dish.
#6: Place in oven for 25 minutes, rotate and cook for another 10-15 minutes or until a toothpick comes out clean from the center.
 |
| Smells amazing! |
Now just let it cool and serve!
It's great drizzled with a little bit of raw honey.
No comments:
Post a Comment