Carrot, almond and coconut cake
Serves: 12
Ready in: 60 mins +
This delicious, crumbly carrot and almond cake can easily double up as a dessert, served with stewed fruit and yoghurt. The almonds, pumpkin seeds, carrots, and coconut all provide plenty of dietary fibre and complex carbohydrates for gut bacteria to keep the contents of the gut moving!
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Ingredients:
3 free-range eggs120g caster sugar
2 tsp vanilla extract
200g ground almonds
100g desiccated coconut
2 heaped tsp ground cinnamon
100ml light olive oil
200g carrot, scrubbed and coarsely grated
50g pumpkin seeds, roughly chopped
icing sugar, for dusting
method:
- Preheat the oven to 170C/325F/Gas 3. Line the bottom and sides of a 23cm springform cake tin with baking paper.
- Whisk the eggs, sugar and vanilla essence together in a bowl until frothy. Add the ground almonds, coconut and cinnamon, and stir well. Add the olive oil, grated carrots and pumpkin seeds, and stir, until the ingredients are well mixed.
- Pour or spoon the mixture into the prepared cake tin, and place it on a baking tray in the oven. Cook the cake for an hour, until the top of the cake feels firm to touch and a crust has formed. Check the cake after 40 minutes to see if it is cooking evenly; if it isn’t, turn it round.
- Remove the cake from the oven when cooked, and allow to cool on a wire cooling rack. Dust the cake with icing sugar, and serve.
- This cake can be made as individual muffins rather than a whole cake. If you're doing this, just pour the mixture into prepared muffin tins, being careful not to overfill the moulds. Be sure to reduce the cooking time to 30 minutes as well.
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