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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).
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: USA
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat oven to 165°C. Lightly oil and line a 22 cm square baking tray.
  2. 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.
  3. In another bowl, combine the carrots, syrup, raisins, coconut and vanilla.
  4. Add the carrot mixture to the flour and stir until combined.
  5. 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.
  6. When it's completely cool, cut the cake into squares.