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.
Snacks, Sweet Treats
No Comments