Food processor carrot cake

So quick and easy!
 
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Ingredients

 
  • 3
    large carrots - grated
  • 1
    banana - mashed
  • 1/4
    cup
    maple syrup
  • 1/4
    cup
    coconut oil
  • 1
    cup
    almond flour
  • 1
    tsp
    baking powder
  • 1/2
    tsp
    salt
  • 2
    tsp
    cinnamon
  • 1/2
    cup
    pecan nuts
  • ICING:
  • 1
    tub cream cheese
  • 2
    Tbs
    butter - softened
 
 

Method

 

Preheat oven to 180°C. Grease a loaf tin with butter or cooking spray and set aside.

Place all the ingredients in the food processor and blend for about 10 seconds on high speed.

Pour the batter into the loaf tin and bake for 30 minutes uncovered. Place a piece of tinfoil on top and bake for a further 10 - minutes or until a skewer comes out clean when cake is pierced.

Allow to cool completely before icing.

To make the icing: whip the butter, cream cheese and icing sugar. Adjust the amount of sugar to your liking.

Spread the icing on the cake and sprinkle with a dusting of cinnamon to finish.

Enjoy with a freshly brewed cup of tea.

Recipe: Tessa Purdon


 

 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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