No sugar olive oil carrot cake
Serves 6 to 8
170g self-raising flour
30g coconut flour
70g raisins or golden sultanas
3 tsp cinnamon
1 tsp bicarbonate soda
300g carrots (about 2 large), washed and peeled
3 large eggs
100ml olive oil
3 tbsp milk
3 tbsp maple syrup
1 tsp vanilla extract or orange blossom water
Preheat the oven to 180ºC. Line a 22cm diameter cake tin (or a loaf tin) with baking parchment.
In a large bowl, mix all the dry ingredients together. Set aside.
In another large bowl, grate the carrots (not too finely). Add the eggs, one at a time and mix well. Add the olive oil, milk, maple syrup and vanilla extract (or orange blossom water). Mix well until all the ingredients are well combined.
Combined both the dry and wet ingredients and mix until just combined. Transfer into the prepared tin and bake for 40 minutes or so. It very much depends on your oven. Check every 15 minutes. The cake is ready when the skewer of a knife comes out clean. Leave to cool completely before frosting.
Maple syrup and Greek yogurt
Orange blossom water and Greek yogurt/ Petit Suisse (a very thick yogurt rather popular in France)