Carrot Apple Loaf Cake
Who doesn’t love carrot cake? Because I sure do! In fact, I’d choose carrot cake over chocolate cake ANY day of the week.
This a super easy, moist and delicious one, that’s made entirely of whole foods. But tastes as good as any legit carrot cake. A real winner in my books!
Instead of using whole carrot and apple, you could also use leftover juice pulp for this recipe to make use of those scraps!
Be sure to tag me on Instagram if you try it!
Ingredients:
1 medium (150g) apple
2 (200g) carrot
2 tbsp flaxmeal mixed with 1/3 cup water to make a flax ‘egg’
1 tsp vanilla extract
2 tsp orange zest
1/2 cup (120g) apple sauce
50g almond butter
1 cup (100g) oats
50g coconut flour
30g almond flour
1 tsp baking soda
1/2 cup almond milk
A few drops of liquid stevia, to taste
Method:
Preheat oven to 180°C and line a loaf tin with baking paper.
Blend oats into a coarse flour.
Chop apple and carrot, then add to food processor and blend until finely chopped. Transfer to a bowl.
Add oat flour, almond and coconut flour, baking soda and carrot mix in a bowl.
Combine vanilla, almond butter, stevia, apple sauce and flax egg in food processor and blend until smooth.
Now mix together wet and dry ingredients together with almond milk and orange zest, then spoon into tin. Bake for 40 minutes until golden, then allow to cool completely before frosting (optional, see Notes!) and slicing.
Notes:
For the frosting, I just mixed Macro Mike peanut butter protein powder with almond milk to make a thick and creamy spread (code is NINA10). You could also use nut butter, coconut yoghurt or cashew cream!
Instead of stevia, you can also use maple syrup to taste. A few tbsp should do!
