Carrot and oat cake
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
Method
- 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.