Gluten, Dairy & Nut Free Carrot Cake

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The dreadful winter we had here in the UK has a lot to answer for including a distinct lack of springtime veg. However the seemly never ever ending cold snap also meant an endless supply of fab root veg. Carrots have made an almost weekly appearance in our veg box since way before Christmas, and after playing around with my trusty Vitamix I have finally conjured up a suitably tasty carrot cake.

I have a good friend who has a nut allergy, and this was inspired by having her over for tea last week. She loved it, and my hubby was so impressed I’ve had to make two more cakes since!

Ingredients (for 8 decent slices):
400g peeled and finely grated carrots
4 free range eggs
240ml coconut oil and extra for greasing
100g dried apricots – the dark brown organic ones are best as they will be sulphite free
100g raisins
50g desiccated coconut
Tsp cinnamon
Tsp vanilla extract
1-2 tbsp honey

Method:
– preheat your oven to 170C fan/180C non-fan/350F/GM4 and grease a 20cm cake tin or silicone mould with coconut oil

– whisk your eggs and oil by hand or in your blender until really creamy, then add the cinnamon and vanilla incorporating well

– finely chop the apricots and place in a large bowl, add the raisins, coconut and grated carrot. Mix well

– pour your wet mixture over the top and give it all one last big stir

– pour into the prepared tin and bake for an hour

– remove from the oven, and prick all over lightly with a fork then drizzle over the honey

– leave to cool before serving with cream, ice-cream or yoghurt

– keep leftovers in the fridge

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