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Healthy, Simple & Delicious! Carrot Cake

Healthy, Simple & Delicious! Carrot Cake

It's just a case of blending the carrots, mixing the flours and baking in the oven. It takes hardly any time at all. With just a little oil and no sugar, this carrot cake makes a nice and healthy snack.

Ingredients: one 18 cm pound cake

Ingredients to mix in the food processor
Carrots (cut into circular slices)
2 (approximately 180 g)
Ginger
1 piece
Olive oil
1 tablespoon
Brown rice amazake (Recipe ID: 1919878)
5 tablespoons
Egg (or for a non-egg Recipe ID: 2193175)
1
Soy milk (mixed with 1 tablespoon vinegar)
50 ml
Dry Ingredients
Cake flour
100 g
Whole wheat flour
50 g
Oatmeal (crushed by hand)
50 g
Cinnamon
1 teaspoon
Nutmeg
1/8 teaspoon
Salt
1/8 teaspoon
Baking soda
1/8 teaspoon
Baking powder
1/4 teaspoon
Fillings (Should make approximately 1 cup when combined)
Shredded coconut
3 tablespoons
Raisins
3 tablespoons
Nuts (walnuts, almonds)
3 tablespoons
Seeds (sunflower seeds, kabocha squash seeds etc.)
3 tablespoons

Steps

1. Firstly, prepare the fillings. They should make about 1 cup's worth of ingredients when combined. I added everything to the cup here.
2. Next, prepare the powder ingredients. Add all the powdered ingredients to a bowl and mix well with a whisk.
3. Now prepare the carrots! Wash the carrots and slice into circular slices. you're going to put them in the food processor so it doesn't matter if they're chopped roughly.
4. Add the carrots and ginger to the food processor and give them a quick blend.
5. Add the oil, amazake, egg and soy milk to the food processor as well and quickly bend again. Make sure to unstick any carrots that have stuck to the side of the food processor with a spatula and push them back down.
6. Once blended, add the mixture to a large bowl. Add in the powdered ingredients and gently mix with a spatula.
7. When mostly mixed, add in the filling ingredients and mix again. The resulting mixture should be thicker than even that of a pancake.
8. Pour the mixture into a pound cake tin and bake for 25 minutes at 190°C.
9. Cut the cake open to find it packed with delicious filling. The outside of the cake should be nice and crispy while the centre remains moist.
10. You can use this recipe to make something to replace the egg (Recipe ID: 2193175). Even if you don't use real egg, this cake will still come out nice and moist.
11. If you scoop the mixture out onto a baking tray with a spoon you can make scones.

Story Behind this Recipe

I had the down-to-earth, healthy scones and muffins in mind when I made this. Rather than thinking of this is a snack, it's better to think of it as a health food full of fibre!
I wanted to eat a cake with as little oil and amazake as possible, plenty of carrots, fruit and, nuts and zero added sugar!