Sunday, 14 September 2014

Baked carrot cake

First of all, sorry for being a little absent here on the blog but I've been super busy with school. Now I'm back and I have plenty of recipes planned for you guys!
Second of all, I know I completely failed when wanting to make this slice of carrot cake look fabulous BUT I can't just magically make it photogenic and perfect so let's just take a moment to appreciate the insanely delicious taste!
Of course, this baked carrot cake is super healthy and totally free for added sugars and nasties.
It tastes just like the real deal and it's goey on the inside, crispy on the outside so let's start baking!

Here's the recipe:

50 g oats
1 dl milk of your choice (or enough to cover the oats)
3 ripe bananas
2 carrots
2 eggs (can be left out if you're vegan)
2 tsp baking powder
1 tbsp cinnamon
1 tbsp cardamom
20 g dried cranberries or raisins

Mix the oats and milk together in a bowl and let it soak while mashing the bananas.
Preheat the oven to 200 degrees Celsius or 392 degrees Fahrenheit.
Grate the carrots and mix all the ingredients in a bowl. Lastly, add the baking powder and stir until combined.
Line your baking dish with some coconut oil or parchment paper.
Bake for 30-35 minutes in the middle of the oven.

Test if it's baked through by poking a fork into it and if it comes out clean, the cake is done!

Enjoy for breakfast, lunch, dinner, dessert or snack with your homemade frosting! Just mix together some skyr or natural yoghurt, natural sweetener (honey or syrup) and a little coconut milk.
Luckily, you can serve this all by it self too and bring it to school or work without any difficulties as a quick snack to get rid of that little hunger.
I could eat it all day long!

(My sister and I tried so hard to make this look pretty)

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