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Spiced Carrot Cake – goes well with Dairy Free Frosting!

June 3, 2012

50g buckwheat

160g almonds

20g coconut

1 teas bi carb

1 teas baking powder

120g sugar (or substitute)

1 banana

80g butter

4 eggs

3 carrots

1 teas each of cinnamon, nutmeg & ginger

Mill buckwheat & almonds & coconut until fine. Add all other ingredients, except carrot and mix on SP 4 until well combined. Check for consistency – it should be batter like, if it is too thick add some juice or water. Add carrots & mix so that they are grated but not too finely pulped.

Bake moderate slow oven for 45 minutes. Cover with foil if browning too quickly. Cool and then ice with cashew frosting.

5 Comments leave one →
  1. Rachael permalink
    July 1, 2012 7:01 pm

    When you say 160g Almonds, what would be the equivolent in almond meal? ta! this looks yum

  2. June 3, 2012 8:24 pm

    Seriously salivating right now!!! carrot cake is so comforting in winter

Trackbacks

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