Carrot & Pecan Cake

Updated: Jan 12


A delicious carrot cake recipe that isn't crazy sweet or sticky but just right enough to enjoy with a cup of tea and leave you wanting more! I'm more of a savory lover so its been really lovely to take time exploring sweet stuff! Here is a simple carrot and pecan cake recipe for you that can be enjoyed as a loaf or enjoyed as smaller cup cakes! As always this recipe along with other the others is full of goodness, this recipe does have eggs which can of course be substituted with flax egg or egg replacer!


INGREDIENTS


x2 eggs

150g melted coconut oil

150g coconut sugar

x3 grated carrots

1 tsp vanilla extract


1 1/2 cups of chopped pecans

15 chopped dates

180g buckwheat flour (or your choice of flour)


1/2 cup of dairy free milk (I used soya in this recipe)

x2 tbsp flax seed mix (linwoods)

2 tsp cinnamon powder

1 tsp nutmeg

x5 twists of pink salt (or a pinch of your fave salt)

1/2 tsp baking powder

1/2 tsp bicarb soda



RECIPE


  1. Preheat the oven to 150. (fan oven)

  2. Whisk the eggs in a large clean bowl until they're frothy and smooth.

  3. Add the melted coconut oil to the whisked eggs and stir through.

  4. Stir in the coconut sugar and vanilla extract.

  5. Before adding the carrots use a piece of kitchen roll to squeeze out a little of the moisture (there will be alot!)

  6. Add the carrots and pecan nuts, stir thoroughly.

  7. Finally add the chopped dates to the mixture and stir well, it will already be quite a heavy & dense mixture!

  8. In a separate bowl put the flour, cinnamon, nutmeg, baking powder, bicarb and salt together, mix through!

  9. Add the dry ingredients to the wet. Mix to create a thick consistency, finally add your 1/2 cup of milk to bring a little freedom and fluidity to the mixture.

  10. Line or oil (I used left over coconut oil) a baking loaf tin and pour in the mix. (If you’re making little cupcakes use your cupcake cases!)

  11. Tap the tin a few times to even out the mixture then sprinkle over the flax seed mix and bake in the oven for 1 hour 15minutes!

  12. Once cooked allow to cool and sprinkle with optional rose petals or extra pecans with a drizzle of agave!


Perfect! X



Get creative, play with ingredients and bake time, the moisture within the carrots will create the moisture within the cake so be mindful of the balance between their ‘wetness’ and how much flour you’re using! I would love to see your bakes so please feel free to share them!


Lots of love,

V x





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