Carrot cake is actually a new idea for where I live in. There is no carrot cakes in the restaurants, none of my friends is making one and believe me or not, but this is my first either :) So, when I decided to make one, I checked most of the recipes man can find on the web, considered them all and finally made my own receipt. Oh, and by the way, since I had lots of the pumpkin in the fridge…
carrot & pumpkin cake
2 cups whole wheat flour
1 cup gluten-free buckwheat flour
1 1/2 tbsp baking powder
2 cups carrot pulp
1 1/2 cups fresh carrot juice
1 cup smashed pumpkin
1 cup blended raw pecan
3 tbsp coconut oil
5-6 tbsp honey or agave
1 tsp salt
I used whole wheat flour, because I have it at home and I’m not a gluten-free eater, but for the gluten-free readers – just use 3 cups buckwheat flour. Pour everything in a mixing bowl and mix well. This was the hardest thing to do, because the mixture is kind of sticky and it took lots of effort to mix it well. When it’s done it should look like a thick paste.
For baking you have 2-3 options. If you have muffin pots – make muffins. If you want a cake – make a cake. And if you want bars – spread the paste on a baking sheet in thin layers and make some bars :)
I made muffins and a cake. Both took 30 minutes in preheated oven at 200°C. Hope you like it :)
Time for preparation: 20 minutes. Serves: 24 muffins & 1 cake.