With mothers day just around the corner Megs and I decided to re-create some healthy version of our mum’s favourite treats. So me (Soph) first with beautiful mum, Alison, who’s favourite baked good is a good carrot cake with a creamy icing. I’m super excited because I actually am going home for Mothers Day these year and get to spend the morning completing a Fun Run in Nelson together 🙂
Made with purple corn flour, brown rice flours but these can be easily substituted for any flour you have handy in the pantry apart from coconut flour as it acts a lot different when baking…
This recipe is also refined sugar free, diary free and gluten free, which is perfect for those with sensitive tummies or had a bit too much chocolate over the easter break, haha we feel ya!
HAPPY MOTHERS DAY MUM. I LOVE YOU!
RECIPE: CARROT CAKE
- 1 cup purple corn flour*
- 1 cup brown rice flour*
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp cardamon
- 1 tsp mixed spice
- rind of 1/2 – 1 full orange
*can substitute for any Gluten Free flours, quinoa, buckwheat, white rice flour, normal GF flours etc. OR spelt flour which isn’t gluten free but the tummy handles this one better generally.
WET: to blend in Vitamix
- 3/4 cup coconut cream
- 1/2 cup dates, soaked in hot water for 15 minutes until softened
- 1 tsp vanilla
- 1 Tbsp. honey
- 1/2 orange juice
- 1 clove – optional
ADD LAST INGREDIENTS:
- 3 medium carrots, grated
- 1/2 cup coconut oil, melted
- 2 eggs
- Pre heat oven to 160 degrees celsius
- place all the dry ingredients in the food processor, give it a quick blitz to blend.
- place all the wet ingredients together in the Vitamix and blend until the mixture is creamy with the dates completely broken down.
- add remaining ingredients to the food processor and the wet ingredients – blend on low until well combined.
- pour into a lined cake tin
- pop in the oven for 40-50 minutes until cooked through
- let it cool and make the simple icing
- 1 bag of Mascarpone cream
- 1/2 lemon, juiced
- 1 Tbsp. coconut sugar
Whip it all together in a bowl and spread over the cooled cake.
Top further with pumpkin seeds, coconut flakes and coconut sugar.
Add a fancy name touch with sultana’s or other dried fruits.