When it comes to cake, I’m not normally a big fan of anything other than chocolate, but to every rule, there is an exception. In this case, the exception comes in the form of a perfectly baked carrot cake. Whoever came up with the incredibly weird and inventive idea of using carrots to make a cake, I applaud you. Who would have thought! Carrots? In CAKE? What a whacky, yet triumphant idea. I wouldn’t be surprised if the person in question was, in reality, trying to convince himself/herself that they’re just getting their recommended five-a-day. Well, that’s my excuse, anyway.
As a fair compromise to the frosting-smothered, butter-saturated, sugar-sodden treat, I decided I’d try and create a recipe that was made with alternative ingredients that were healthier but didn’t compromise the flavour too much- and, somehow, I succeeded.
With this recipe, I managed to create two healthy, delicious dishes; with half the mix, I baked a carrot cake loaf, and with the other half, I created chocolate-coated raw carrot cake bites; sounds all right, doesn’t it! All the pleasure, without any of the guilt!
Makes enough for a small loaf tin
1 cup grated carrots
1.5 cups oats
1 tsp vanilla extract
1 tsp cinnamon
1 level tsp nutmeg
½ cup coconut oil
1/3 cup maple syrup
zest of 1 lemon
- Preheat the oven to 180 degrees Celsius
- Grate the carrots, then using a kitchen towel, squeeze any excess moisture/liquid out
- In a bowl, mix all the ingredients, making sure everything is evenly distributed
- Line the loaf tin with baking paper, and pour the mixture into it. Then transfer to the oven and bake for 35-40 minutes.
- Remove from the oven and allow to cool before slicing
Optional: you can also add small chunks of candied ginger to the mix before baking; however, remember that this contains refined sugars!
If you’re looking to make the Raw Carrot Cake bites, follow the above recipe, excluding any instructions involving the oven and loaf tin. Additionally, you can grate the carrots finer in order to mask the crunchy texture of the carrots, as this will be eaten raw.
- Line a baking tray with baking paper; the mixture should be quite stiff, so transfer the mixture onto the tin, then using your hands, mould the mixture into a square shape, making sure that the depth of the mixture is approximately 2 cm and it is even all across (with a smooth (ish) surface)
- Place the tin in the fridge, allowing to cool, for at least an hour
- Meanwhile, Melt around 80g dark chocolate
- Now, remove from the fridge, and cut the square into squares, 2 cm long and wide
- Dip the carrot cake squares into the melted chocolate, making sure all surfaces are covered
- Place back onto the baking try and return to fridge until the chocolate has set
Optional: when you have covered the cubes in chocolate, you can add various topping while the chocolate is still melted