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SPELT CARROT CAKE

DF : SF : V: NUTFREE

Serves 8-10

1/3 cup olive OR coconut oil

1/4 cup rice malt syrup

4 eggs

1 tablespoon vanilla extract

1/2 teaspoon bicarb soda

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

2 cups grated carrot (approx 3 medium carrots)

1 cup raisins

1 cup shredded coconut

1 1/2 cups spelt flour

 

Preheat oven to 180C and line a loaf tin with baking paper. In a large bowl whisk together oil, eggs, rice malt, spices, bicarb soda and baking powder until well combined. Stir in carrots, raisins and coconut then spelt flour. Mix until a beautiful even cake batter is formed. Pour into loaf tin and cook in the middle to top of oven for 45-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool in tin 10 minutes, then transfer to wire rack to cool completely before slicing to eat.

+Can be frozen up to 3 weeks.

Category

Snacks, Sweet Treats

Tags
carrotcake, dairyfree, nutfree, nutrition, oliveoil, recipes, recipesforschoollunchboxes, ricemaltsyruprecipes, seasonal, speltcarrotcake, speltflour, sugarfree, wholefoods
1 Comment
  • Lorraine Kavanagh
    Reply

    HI, my carrot cake is more like a bread than a cake. Perhaps my four eggs were a bit on the small size? Could you please advise as I love this recipe.

    Many thanks – L

    June 9, 2017 at 1:41 am

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