Name: Carrot and oat cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 cup rolled or porridge oats; 1 cup whole wheat flour; 1 cup chopped walnuts; 2 tsp baking powder; 1 tsp baking soda (bicarbonate of soda); 1 tsp ground cinnamon; ½ tsp ground ginger; 2 cups finely grated carrots; 1 cup maple or agave syrup; 1 cup raisins (optional); ½ cup unsweetened, finely shredded coconut; 1 tsp vanilla extract

Carrot and oat cake

29 Aug 2015

by Dinna

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Background

This carrot and oat cake is sugar-free, fat-free, dairy-free and egg-free. And it's surprisingly yummy! Perfect treat for kids and adults - also for those who are on a diet (particularly for diabetics).

Ingredients

1 cup rolled or porridge oats
1 cup whole wheat flour
1 cup chopped walnuts
2 tsp baking powder
1 tsp baking soda (bicarbonate of soda)
1 tsp ground cinnamon
½ tsp ground ginger
2 cups finely grated carrots
1 cup maple or agave syrup
1 cup raisins (optional)
½ cup unsweetened, finely shredded coconut
1 tsp vanilla extract

Instructions

Preheat oven to 165°C. Lightly oil and line a 22 cm square baking tray.
Put the oat and walnuts in a food processor and pulse until coarsely ground. Transfer this mixture to a large bowl. Add the flour, baking powder & soda, cinnamon, ginger and mix well.
In another bowl, combine the carrots, syrup, raisins, coconut and vanilla.
Add the carrot mixture to the flour and stir until combined.
Tip the batter into the baking tray and bake for about 45-60 minutes, until the cake is cooked through and golden. Let it cool in the tin for five minutes then turn it out to a wire rack.
When it's completely cool, cut the cake into squares.