Ingredients
120g carrot pieces, peeled & cooked soft
100g hot water
50g honey, like our Black Bee Honey range
60g rapeseed oil, like our Cotswold Gold Rapeseed Oil
100g dark brown sugar
120g beaten whole egg (two medium eggs)
2 tsp ground ginger, like Steenberg Fairtrade and Organic Ground Ginger
¾ tsp ground cinnamon, like Steenberg Organic and Fairtrade Cinnamon Powder
60g chopped glacé ginger
120g spelt flour, like Gilchesters Organics Spelt Flour
60g strong white bread flour, like Marriage's Finest Strong White Bread flour
1 1/2 tsp baking powder
For Easter these mini carrot loaf cakes with ginger, dairy-free, are a great way of getting the family active helping you bake. The carrots are peeled, chopped, boiled, and pureed and this gives the cake texture a very seductive softness. Baked in our mini loaf tins they’re perfect as a snack or for a lunchbox treat.
Makes 6-8 mini loaf tin cakes.
Puree the cooked carrot and water until very smooth. Pour this into a mixing bowl.
Add the honey, oil, and brown sugar and beat well.
Add the egg and beat again.
Add the ground ginger and cinnamon and beat well.
Then add the glacé ginger and beat again.
Finally, fold in the two flours and baking powder. The mixture will seem slightly liquid, but don't worry.
Grease the inside of the tins, then spoon the mixture to the three-quarter mark into the pockets of the tin and bake at 160C fan for 20 minutes until a skewer poked in comes out clean.
