Savoury Carrot Cake

Chef: Linwoods
Prep: 10 mins
Cook: 40 mins
Savoury Carrot Cake
Enjoy these carrots cakes for a healthy lunchtime treat.

3 tbsp Linwoods Milled Organic Flaxseed

8 dried apricots, chopped

1 medium banana, mashed

2 handfuls whole walnuts

14ml apple juice

4 tbsp brown rice syrup or honey

2 tbsp extra virgin olive oil

120g grated carrots

Pinch of sea salt

165g wholewheat or brown rice flour

2 tsp baking powder

2 tsp cinnamon

Preheat the oven to 180°C/ 160°C fan/ 350°F/ gas 4

Line a generous muffin tray with 10 paper cases.

In a large bowl, mix the apricots, banana, walnuts, apple juice, honey, Linwoods Milled Organic flaxseed and oil. Stir through the grated carrots and salt. Set aside.

In a separate bowl, sieve the flour with the baking powder and cinnamon. Make sure the baking powder doesn’t stick in one place.

Make a well in the centre of the flour and scoop the wet mixture into it. Let this party, singing loudly helps!

Spoon the dough into your cupcake liners. You’re aiming for exactly 10 cupcakes.

Bake for 40 minutes. Remove from the oven and let your nostrils dance.

Serves
makes 10

Preparation Time
10 minutes

Cooking Time
40 minutes

Main ingredients
Fruit, Vegetables

Recipe Type
Cakes & Baking, Cake Stall

Level of Difficulty
Easy

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