Y Recipes - Carrot Cake

I N G R E D I E N T S

• 1 cup packed grated carrot (200g)
• 2 eggs (lightly beaten)
• ½ cup apple sauce (120g)
• ½ cup sultanas 
• ½ cup olive oil
• 2 teaspoons apple cider vinegar (or white vinegar)
• 2 teaspoons vanilla essence
• 1 tablespoon pure maple syrup
• 1 ½ cup spelt flour (or normal flour)
• 2 teaspoons baking powder 
• 1 teaspoon cinnamon
• 1/3 cup sugar
• ½ cup desiccated coconut

M E T H O D

1. Preheat oven to 180°C and line a 20cm/20cm square tin with baking paper
2. Mix together the wet ingredients: grated carrot, eggs, apple sauce, olive oil, vinegar, maple syrup & vanilla essence. Let these sit for at least 10-15 minutes in fridge.
3. In a separate bowl, mix dry ingredients: spelt flour, baking powder, cinnamon, sugar & coconut
4. Pour wet ingredients into dry ingredients and then fold together until just combined (don’t overmix)
5. Bake for approximately 30 mins (or until cake bounces bake in centre)

N OT E S

1. You can mix together wet ingredients in the morning
and then leave in the fridge all day.
2. Freeze any leftovers for a dairy free or vegetarian
option later in the week.
This recipe is dairy free and vegetarian.

Substitutions:
GF: Use GF flour
Egg Free: Use egg replacer (Orgran brand)