My kids love this healthy, feel good cake. It is fantastic with whole spelt flour, which is what we used before gluten became an issue in our house. Feel free to substitute. If you use honey you may want to knock the temperature of the oven down to 325º to prevent the top from burning.
You can see I’ve used different types of icing – dairy free and others using goat, sheep or cow cheese. One is like a ganache – almost runny. Others are thicker, more like the traditional icing. Two of my children have the same birthday so we’ve even done half and half – traditional and chocolate. I will do a separate post for icing options.
gluten free, dairy free, soy free, nut free optional
9×13 pan, rubbed with coconut oil, 50 minutes
• 2 1/4 c Bob Red Mill All Purpose Gluten Free flour (feel free to use whole spelt flour if not gluten free)
• 1 lb carrots, peeled and chopped
• 3/4 cup walnuts, chopped (optional)
• 1/2 cup currants (raisins if you don’t have currants, however I prefer the smaller bites of currants)
• 4 large eggs
• 3/4 cup sunflower oil or coconut oil
• 1/4 cup roasted walnut oil (or above oils, if nut free)
• 1 1/2 cup coconut palm sugar or honey
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp cloves
In large bowl, mix flour, salt, baking soda and spices. Add chopped nuts and currants.
In smaller bowl, whisk eggs, sugar, oil. Add to dry ingredients and combine. Add carrots and combine.
Scrape batter into pyrex or stoneware dish. Bake 50 min. Test with wooden stick in centre of cake.
LET COOL before inverting.
Allow to cool before icing. (Icing recipe options coming.)