RECIPE
Ingedients: • 2 cups grated carrot • ½ cup Organic Road Coconut Sugar • ¼ cup Organic Road Eucalyptus Raw Honey • ¼ cup melted Organic Road Virgin Coconut Oil • ¼ cup non-dairy milk, e.g. soy, oat, almond • ½ cup mashed banana • 2 eggs • 1 tsp vanilla extract • 1½ cups Organic Road Spelt Wholemeal Flour • 1 teaspoon allspice • 1 tsp bicarbonate of soda • ½ tsp aluminium-free baking powder • ¼ tsp Salt of the Earth Celtic Sea Salt (fine)
Directions Preheat oven to 180˚C. Line a loaf pan or square cake pan with baking paper. Place carrot, sugar, honey, coconut oil, milk, banana, eggs and vanilla in a bowl and whisk to combine. In a separate bowl, stir together flour, allspice, bicarb, baking powder and salt. Add dry mixture to wet mixture and stir thoroughly. Bake for 35-40 minutes, or until a skewer comes away clean. Let cake cool completely in pan.
This luscious and moist cake is sweet and slightly nutty-flavoured, and it keeps well, making it a great addition to school lunchboxes during the week. Spelt flour is nutritious as well as delicious, providing essential nutrients like iron, manganese and magnesium plus fibre, unlike ‘empty’ processed flours. For a special occasion, try topping it with a mixture of ricotta cheese and honey and a handful of chopped walnuts.
certified organic flours
Our Organic Road range is 100% certified organic , and sourced from the finest organic producers
growing the highest grade organic foods.
Australian owned
organicroad.com.au
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ISSUE 63 • 2022
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