Ginger and Lemon Carrot Cake
I can sum this recipe up in one word...Yum!
This cake is as healthy as a cake can be and uses no dairy or refined sugar. It contains all the good stuff - lemon, fresh ginger, cinnamon and carrot and also tastes delicious. The addition of the carrot keeps it wonderfully moist.
It is easy to make and is perfect to serve with a cup of tea mid-afternoon or a special treat for an guests coming round.
I would love to hear your feedback so please, give it a go!
- 125 g coconut oil
- 100 g coconut sugar
- 100 g honey
- 2 lemons zest and juice
- 300 g white spelt flour
- 1/2 tsp bicarbonate of soda
- pinch salt
- 1 tsp baking powder
- 125 g carrot, grated
- 2 1/2 inch piece of fresh ginger, grated
- 1 tsp cinnamon
Line a loaf tin with baking parchment and preheat the oven to 160C.
Add the coconut oil, coconut sugar and honey in a saucepan and heat until the oil has melted and the sugar has dissolved.
Meanwhile add the flour, bicarbonate of soda, salt, baking powder, carrot, ginger, lemon zest and cinnamon to a large mixing bowl and stir to combine.
Once the oil and sugar have melted remove the pan from the heat and add the lemon juice to the pan and stir.
Add the wet mixture to the dry ingredients and mix until thoroughly combined.
Pour the mixture into the lined loaf tin and place in the oven and bake for about 50 - 60 minutes (check on it after 50 minutes and if a knife inserted into the centre comes out wet place back in the oven for a further 10 minutes).
Remove from the oven and allow to cool in the tin for 10 minutes before removing and cooling on a wire rack.
The cake will keep for up to 5 days out of the fridge.