Carrots in a cake? Although it may seem strange to you, yes, this cake has CARROTS and it’s very delicious. It is fluffy and slightly moist, a bit crunchy from walnuts and the orange gives it a special flavor. It is the ideal dessert for every occasion and every moment of the day.
Do you know what’s the most interesting thing about this cake? Most of you won’t even realize that this carrot cake loaf contains carrots. It’s a cake that is prepared very quickly, with basic ingredients that each of us has in the kitchen. As I don’t like desserts to be too sweet, I didn’t add too much sugar in this cake. It remains at everyone’s choice how sweet this cake wants to be, so you can add sugar according to your preferences.
Let’s see how I made this carrot cake loaf!
2 large carrots
250 gr. flour
A hand full of walnuts (chopped)
6 tablespoons of coconut oil (or vegetable oil)
4 tablespoons of coconut sugar
1 sachet of baking powder
1 teaspoon of baking soda
1 teaspoon of cinnamon (optional)
Glaze: (or any other glaze you want)
2 tablespoons of coconut oil
2 tablespoons of karob powder (or cocoa powder)
2 tablespoons of Agave syrup
In a large bowl beat eggs with sugar, coconut oil and juice of half an orange. Add the carrots (peeled and grated) and the orange zest. Mix.
In this composition add the walnuts, baking powder, cinnamon, baking soda, and flour. Mix everything well.
In a loaf pan lined with baking sheet and grease with little oil, pour all the mixture and put it in the preheated oven at 180°C for 40-45 minutes.Place a toothpick in the center of the cake, and if it come out clean, then the cake is cooked. Allow to cool for 30 minutes, then pour the glaze over the cake.
Mix the coconut oil with karob powder and agave syrup and pour it over the cake. Sprinkled on top some orange zest.
Cut the cake into slices and enjoy it!