In my journey of eating clean and fueling my body, I have learnt to adapt cooking and recipes to suit. Sometimes things do not transfer, like xylitol does not work to make Pavlova, and you cannot just substitute coconut flour for normal flour. Some trial and error has occurred. The worst experience for my family is when i chose to make a sugar free birthday cake for my daughters birthday …. it tasted like cardboard, and it is something they will never let me forget – EVER! lol!
This is adapted from Bill Grangers Carrot Cake Recipe.
- 200g (1 1/3 cups) Gluten Free flour (or spelt flour) into a
- 3 tsp baking powder
- 1 tsp cinnamon
- 1 1/3 cup grated carrot
- 1 cup xylitol
- 3 eggs
- 1 cup coconut oil
- 3/4 cup sultanas (optional)
- 3/4 cup walnuts or peacans
- zest of one orange
Pre-heat oven to 170 degrees. Lightly grease and line a 24cm springform cake tin.
Sift the flour, baking powder and cinnamon into a large bowl and stir in the carrot. Marke a well in the centre.
WIsk the sugar and eggs in another bowl. Slowly whisk in the oil. Pour into the well in the dry ingredients and mix until just combined. Fold in nuts and sultanas and zest.
Spoon into tine and bake for 1 – 11/4 hours or until skewer comes out clean. Leave for 5 mins in tin before turning out onto a rack.
Icing …. I actually used butter cream icing, which i know is not clean, however …. I choose not to eat clean 100%, so this works for me and our family. You can choose a healthier version if you wish.
Please let me know your feedback. I really enjoyed it, am keen to hear what you think