Savoury Carrot Cake
Chef:
Linwoods
Prep:
10 mins
Cook:
40 mins
Enjoy these carrots cakes for a healthy lunchtime treat.
3 tbsp Linwoods Milled Organic Flaxseed
8 dried apricots, chopped
1 medium banana, mashed
2 handfuls whole walnuts
14ml apple juice
4 tbsp brown rice syrup or honey
2 tbsp extra virgin olive oil
120g grated carrots
Pinch of sea salt
165g wholewheat or brown rice flour
2 tsp baking powder
2 tsp cinnamon
Preheat the oven to 180°C/ 160°C fan/ 350°F/ gas 4
Line a generous muffin tray with 10 paper cases.
In a large bowl, mix the apricots, banana, walnuts, apple juice, honey, Linwoods Milled Organic flaxseed and oil.
Stir through the grated carrots and salt. Set aside.
In a separate bowl, sieve the flour with the baking powder and cinnamon. Make sure the baking powder doesn’t stick in one place.
Make a well in the centre of the flour and scoop the wet mixture into it.
Spoon the dough into your cupcake liners. You’re aiming for exactly 10 cupcakes.
Bake for 40 minutes. Remove from the oven and let your nostrils dance.
Serves
makes 10
Preparation Time
10 minutes
Cooking Time
40 minutes
Main ingredients
Fruit, Vegetables, Grains
Recipe Type
Cakes & Baking, Cake Stall
Level of Difficulty
Easy
