A delicious gluten free, dairy free (and healthy!) Carrot Cake that takes just 30 seconds in the Thermomix to whip up!
-Non-thermomix option is also below
Suitable for anyone following a Vegan, Paleo, GF and DF diet
400g carrots, quartered
300g pineapple (I used tinned pineapple pieces in juice)
4 eggs (substitute with silken tofu, apple sauce or your favourite egg alternative for a Vegan option)
80g coconut oil
1 tsp vanilla extract
140g apple puree (I use 1 tub of Golburn Valley)
80g honey (Substitute with agave nectar or maple syrup for a Vegan option)
2 tsp Stevia
200g oat flour (I mill a large batch of Oats and keep it in the cupboard to use for recipes)
200g almond meal
1 tsp cinnamon
1 tsp nutmeg
2 tsp bicarb soda (baking soda)
3/4 tsp sea salt
Preheat oven to 165C.
Grease and flour a cake tin and 12 muffin cups
Weigh carrots, pineapple and wet ingredients into the Thermomix bowl, and mix on speed 5 for 15 seconds.
Add dry ingredients and mix on speed 5 for 5 seconds.
Stir in sultanas on speed 3 for 5 seconds
Cook for approximately 30-40 minutes for cupcakes, and an hour and a half for cakes, depending on your oven. Check by poking a skewer into the centre – it should come out nearly clean when the cakes are done.
I made dairy free ‘cream cheese’ icing, I will post the recipe during the week!
This makes 12 muffins and a cake, so if you are only wanting to make one cake or only 12 muffins, just halve the recipe
For a non-thermomix recipe:
Grate carrots and beat together all wet ingredients with a hand beater.
Add all dry ingredients and fold in well for a few minutes until thoroughly mixed
Spoon into muffin tray or cake tin
This recipe is based on the Quirky Cooking Carrot Cake recipe, with a few variations. She has some fantastic GF, DF recipes!