|Unusually for carrot cake, this has a smooth texture with no "bits".|
3 medium-sized carrots, peeled and sliced
250ml liquefied coconut oil
300g demerara sugar
4 flax eggs (see link above)
150g plain flour
150g self-raising flour
1 tab baking powder
1/2 tab ground cardamom
1/2 tab ground cinnamon
- Preheat your oven to 180C; meanwhile assemble and measure out the ingredients and prepare a 10" cake tin or silicone mould.
- Whisk up the flax eggs.
- Put the carrots, sugar, oil, flax eggs, raisins and spices in you food processor or blender and whizz until a smooth mixture is formed.
- With the motor still running, carefully throw in the flour and baking powder and continue until it is well mixed in. The batter is not as runny as you might expect.
- Put into the tin or mould and bake for 30- 40 mins. (The skewer test will help you judge when it's done.) The top will have browned slightly.