Carrot Cake

This is my mum’s recipe, which was usually the centerpiece of our birthdays as children. I still rely on it for my own children and for their friends. It is a delicious cake, dairy free, moist and firm enough to cut into any shape the kids have dreamed up.

To give you an idea of its versatility, so far, it has become a fairy hill, a bulldozer, a butterfly, a dragon, a rabbit, a house, a pool for minions, a rainbow, a piñata, Elsa’s palace, a Ninjago ship, a train, a Mcqueen track and so many more that I do not remember anymore.

You can glaze it as it appears in the main photo and decorate it with carrot truffles and broccoli for the carrot tops. Just pass the grated carrot from a small pan with a little sugar to make it sticky. Let it cool a little, so you can touch it and shape it.

You can also add mascarpone cheese beaten with a little honey, a drop of vanilla and add some chopped up walnuts.

Ingredients

• 1 mug brown sugar ( or palm sugar)
• 4 eggs (add 2 more eggs if using palm sugar)
• 1 mug all-purpose flour
• 1 mug self-raising flour
• 1 tsp baking soda
• 1 tbsp cinnamon grated or a mix of cinnamon, ginger, clove, nutmeg, all grated in the ratio you prefer
• 1 mug coconut oil, melted
• 3 mugs carrots, grated (approx. 500 gr.)

Preheat the oven to 170 C.

Beat the eggs with the sugar until the mixture turns white with the whisk attachment. Sift the flour, baking soda and spices together. Add the dry mixture gradually to the bowl. Once it’s mixed in well, add the melted coconut oil. Finally, take the bowl out of the mixer, add the grated carrot and fold into the mixture, gently using a large spoon.

Pour in a well greased cake mould and bake for about 50 ‘ or in muffin forms and bake for about 12-15 ‘. Check with a clean knife. It’s ready when the knife comes out clean.

When it comes out of the oven, leave it 10 minutes in the form to sweat a little and then unmold it on a wire rack to cool completely.