I found this recipe in a magazine and adapted it into the following healthier & quicker version. I used spelt flour mixed with brown rice, buckwheat and a little soy flour, however you can add all gluten free flours if necessary.

The original recipe was baked in a loaf tin, but –  as usual – I prefer a baking tray. That way I can  cut cake into squares and freeze them.  I can defrost the number of individual slices I need, and keep the rest in the freezer for another time. Since the cake is flatter when baked in a baking tray, it also bakes much quicker, saving precious energy.

Ingredients:

• 2 medium sized carrots, scrubbed & chopped into chunks
• 3/4 cup organic, cold pressed coconut oil (odourless, if you prefer)
• 1  3/4 cups organic coconut blossom sugar (can be mixed with part Xylitol) – or caster sugar
• 5 organic, free range eggs
• grated zest of an orange or 2 lemons
• 1 1/2 cups flour (I used 1 cup organic spelt flour, and 2 tablespoons each buckwheat, brown rice & soy – but you can use spelt four on its own or a mixture of any flours)
• 2 teaspoons aluminium free baking powder
• 1/4 cup orange or naartjie or lemon juice
• organic coconut blossom sugar (or organic brown sugar) for sprinkling
• optional: chopped almonds for sprinkling

Method:

1. place carrot chunks into power blender (or food processor) with a little filtered water and process until roughly pureed
2. preheat oven to 180 degrees C and grease baking tin with coconut oil
3. cream coconut oil  & sugar
4. add eggs, one at a time, beating constantly
5. add the pureed carrots & orange or lemon zest & beat
6. mix in orange, naartjie or  lemon juice
7. mix in flour and baking powder
8. pour mixture into prepared baking tin
9. sprinkle with coconut sugar and chopped almonds
10. bake for 30 – 50 minutes, depending on tin used, or until a knife inserted comes out clean
11. allow to cool

serves 6 – 8

For a decadent treat serve with whipped cream.

Enjoy!