This delicious and healthy version of the standard carrot cake is taken from a recipe from Spinach4Breakfast. Oats replace the usual flour and the taste comes from bananas, dissicated coconut and raisins with only a little bit of syrup to add sweetness avoiding any refined sugar. These were a hit with both adults and children alike!
Ingredients: makes 12-14
3 cups oats
2 tsp cinnamon
1 tsp bicarbonate of soda
1/2 tsp nutmeg
2 medium bananas
1/4 cup maple or agarve syrup
1 cup unsweetened almond milk
1 heaped cup grated carrots
1/4 cup dessicated coconut
1/2 cup raisins
Pre-heat the oven to 180 degrees/ 160 fan/ gas mark 4.
Pour the oats into a food processor and blend until they are like a flour.
Add the cinnamon, bicarbonate of soda, nutmeg, bananas, eggs, syrup and almond milk to the blender and blend until gently combine (no need to over process).
Pour the mixture out into a large mixing bowl.
Either grate the carrots by hand or shred using the grating blade on your food processor. Then add to the mixture along with the coconut and raisins.
Line a muffin/ Yorkshire pudding tin with cupcake liners or just grease with coconut oil.
Spoon the mixture into the tin, filling each slot as the cakes don’t rise much.
Bake for 20-25 minutes until mixture cooked through and golden brown on the top.
Allow to cook in the tin for a few minutes before removing. Eat and enjoy!