Recipe by @thehumblepescatarian
'A fabulous way to use up those carrots at the back of the fridge and those pantry items dwelling at the back of your cupboards. Delicious, healthy and with very little sugar.'
CARROT CAKE LAYER
- 1.5 cup organic oat flour
- 1 cup olive oil
- 1/2 cup caster sugar
- 2 eggs
- 2 carrots medium sized grated and KEEP the peeling
- 1 tsp baking powder
- 2 tbsp lemon juice
- 1 tsp flaked salt
- 1/2 cup dark chocolate drops
- 1 tsp madagascan vanilla extract
- 1.5 tbsp tahini spread
- 1/2 cup organic oat flour
- 1 tbsp cocoa powder
- 1 egg
- 1/2 cup olive oil
- 1/2 tsp baking powder
- 1 tbsp caster sugar
- 3 tbsp cream cheese
- 2 tbsp Haskapa superberry powder
- 2 tbsp maple syrup
- 1 tbsp granulated sugar
- 50 ml water
- carrot peelings
CARROT CAKE LAYER
Line a loaf tin with baking parchment and preheat your oven to 170°C. In a bowl, cream together your sugar and your olive oil until completely smooth.
Pop in your eggs and beat until smooth and then add in in your lemon juice, vanilla extract and salt. Then add in your tahini spread and mix.
Add in all of your oat flour and other dry ingredients (as well as your choc drops) until nice and smooth and then add in your grated carrot. Mix thoroughly until all combined and pour into your loaf tin.
In another bowl, mix together your oil, sugar and then add in your egg before adding in your oat flour and cocoa powder. Mix thoroughly.
Pour this on top of layer one and bake in the oven for 15 minutes or until cooked.
In a bowl, mix your cream cheese, maple syrup and Haskapa berry powder until nice and combined and beautifully pink.
For your candied carrot. Turn your hob to a medium heat and in a saucepan add in 50ml of water and 1 cup of granulated sugar and stir until bubbling and thick. At this point, add in your carrot peelings and stir for 1 minute and pick out your carrot peelings with a fork and pop on a napkin until you're ready to decorate. Keep the syrup to drizzle over your frosting.
Decorate your loaf when it is nice and cool.