A few years ago I made the perfect carrot cake. I don’t know what recipe I used and have never found it again, but I suspect if I did I wouldn’t use it anymore anyway – it probably had too much sugar and white flour in it anyway.
I’m still in search of the new ‘perfect’ carrot cake, but these come up a really good alternative, in the meantime.
They last two or so days in a lunch box, and make a great school snack, largely because they’re ‘cake’ without being ‘cake’. We also make them without frosting to make them that little bit healthier, but really, I don’t think it needs anything more anyway.
If you don’t have Rapadura*, you can substitute for brown sugar, but Rapadura is a healthier alternative. I have linked you to the brand we use. Same for the coconut oil.
Possibly one of my favourite things about this carrot cake is that it is so quick and easy to make – no faffing required, and it is really tasty.
- 2 cups carrots (roughly four or five medium sized carrots)
- 140g raisins
- 125ml coconut oil
- 115g plain wholemeal flour
- 115g self-raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 rounded tsp ground cinnamon
- 100g rapadura (or brown sugar)
- 2 eggs
- Heat oven to 160C/320F
- Grate carrots finely
- Add the rest of the ingredients in the order listed
- Mix together till it's all incorporated, but work quickly before the baking powder and bicarb go 'flat'
- Scoop into muffin or brownie trays/cake tins
- Cook for 20 minutes in cake tin/brownie pan but about 12 - 15 in muffin tins.
- Check by sticking a skewer in the middle. If It comes out clean, they are ready.
- If you're using a Thermomix®:
- Chop the carrots on Turbo for 3-4 seconds
- Add ingredients in order listed
- Mix on reverse speed for 30 seconds,
- Knead for 1 min on closed lid setting
- Scoop into muffin or brownie trays/cake tins
- Cook for 20 minutes in cake tin/brownie pan but about 12 - 15 in muffin tins.
- Check by sticking a skewer in the middle. If It comes out clean, they are ready.