Easter isn’t all about chocolate…It wouldn’t be the same without Carrot Cake, would it?! I think this is honestly my favourite recipe to date, a totally clean, moist and bloody delicious slice which is sure to go down a treat over the Bank Holiday weekend. You can leave out the icing if you want – instead serve with some cream cheese drizzled with honey for a little extra indulgent. Or – just let the cake speak for itself!
- 1 cup buckwheat flour
- ¼ cup coconut flour (Sukrin)
- ¼ cup almond flour (Sukrin)
- 1 scoop vanilla protein powder
- 1 teaspoon each of cinnamon, ginger and mixed spice
- ⅓ cup stevia (Truvia) OR coconut sugar for a slightly more ‘caramel’ flavour
- 1 teaspoon baking powder
- 3 carrots, grated (skins on)
- ½ cup walnut pieces
- ½ cup sultanas
- Zest and juice of 1 orange
- 2 eggs
- ½ cup unsweetened apple puree
- 2 tablespoons almond milk
- 1 tablespoon melted coconut oil (Lucy Bee)
For the icing:
- 3 tablespoons Sukrin zero icing sugar
- 3 tablespoons coconut cream
- ½ teaspoon vanilla extract
- Preheat the oven to 180 degrees C and grease and line a 22cm loose-bottomed cake tin with greaseproof paper. You could also use a large rectangular baking tray if you fancied slices/squares – up to you!
- Mix together the buckwheat, almond and coconut flours, protein powder, stevia or coconut sugar, baking powder and spices in a large bowl.
- Stir in the grated carrots, sultanas, walnuts and orange zest and mix up to coat in the flour and spices.
- Whisk together the eggs, apple puree, almond milk and melted coconut oil, plus ½ of the orange juice.
- Pour this into the dry ingredients and mix together so it is all well incorporated and you have a thick batter.
- Spread this out into your prepared cake/baking tin and bake for about 35-45 minutes, until risen, golden and a skewer comes out clean. You may need to cover it with foil halfway through, to prevent it from burning.
- Leave in the tin for a while, then gently remove and leave to cool completely.
- For the icing, simply beat together the ingredients and keep in the fridge until the cake has cooled down. Spread all over evenly, decorate with more walnut pieces, slice up and enjoy with a cup of tea!