Carrot and Parsnip Cake

This is a healthy refined-sugar free cake that is also gluten (and grain) free - it’s my favourite cake so far, with so many spices and flavours and the warming root vegetables.

INGREDIENTS

3 cups gluten free flour (*I used one cup coconut, one cup tigernut and one cup cassava, you can use almond flour only or a blend of these)

1 tsp baking soda

1 tsp fine sea salt

1 tbsp cinnamon

1/2 tsp nutmeg

5 eggs

1/2 cup maple syrup (I used less)

1/4 cup coconut oil (melted)

1 tbsp fresh ginger (grated)

2 cups grated carrots

1 cup grated parsnips

Chopped figs (I used about 8 figs, dried - you can also use dates)

TOPPINGS: coconut yoghurt, pecans, date syrup, lemon peel.

METHOD

Combine flour, baking soda, spices and salt.

In a separate bowl combine eggs, maple syrup, ginger. Combine wet and dry ingredients. I added some almond milk and warm water to make the batter thinner (it came out quite thick as the flours absorb the liquid). Adjust until you get a thick dough making sure all ingredients are properly mixed. Add the grated veg and the chopped figs and fold them in.

Pour into a greased cake pan and bake at 165C for about 55 minutes to 1 hour.

For the “frosting” I simply used organic coconut yoghurt, lemon peel, pecans and date syrup to decorate it! You could use anything you wish as frosting or leave it without and serve with some coconut yoghurt on the side!

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