Chai Spiced Carrot Cake

Clearly not a core food, but if you are going to have a piece of cake, this is both delicious and packed with healthy components: vegetable & seeds.

Ingredients:

200mL vegetable oil (olive oil)   
4 large carrots
1 large lemon   
100g sultanas*
100g rough chopped nuts or seeds   
280g plain flour (can use gluten free)
2 teaspoons baking powder   
1 tbsp. cinnamon
2 teaspoons ground cardamom   
¼ tsp ground clove

 

¼ tsp. ground star anise   
¼ tsp. ground nutmeg
2 tbsp. ground ginger   
1 black tea bag (omit for low FODMAP elimination period)
200g caster sugar   
2 large eggs
200g brown sugar   
30g shredded coconut


* for low FODMAP elimination omit or only use 50g currants or sultanas only.

 

Method:

  • Preheat oven to 180°C. Line a 30 x 20cm baking tin/tray with baking paper.
  • Grate carrots and lemon zest into a large bowl, mix in sultanas/currants (if using), coconut and nuts/seeds.
  • In another dish mix together all spices, flour, baking powder and a pinch of salt. Fold into the carrot mix.
  • Combine the eggs, sugars (x2) and oil, then add to carrot mixture and mix briefly until just combined.
  • Pour into tin, and bake for 1 hour. Cool in tin for 15 minutes, then turn out to cool completely.

Can be cut and frozen – great for lunchboxes.