Author: 
Recipe type: Cake, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
I make these in a brownie pan, and don't add any frosting to them at all. You could mix cream cheese and icing sugar to frost, but we like them just like this. They make lovely lunch box snacks. You can add nuts if you wish - just adjust the amount of raisins.
Ingredients
  • 2 cups carrots (roughly four or five medium sized carrots)
  • 140g raisins
  • 125ml coconut oil
  • 115g plain wholemeal flour
  • 115g self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 rounded tsp ground cinnamon
  • 100g rapadura (or brown sugar)
  • 2 eggs
Instructions
  1. Heat oven to 160C/320F
  2. Grate carrots finely
  3. Add the rest of the ingredients in the order listed
  4. Mix together till it's all incorporated, but work quickly before the baking powder and bicarb go 'flat'
  5. Scoop into muffin or brownie trays/cake tins
  6. Cook for 20 minutes in cake tin/brownie pan but about 12 - 15 in muffin tins.
  7. Check by sticking a skewer in the middle. If It comes out clean, they are ready.
  8. If you're using a Thermomix:
  9. Chop the carrots on Turbo for 3-4 seconds
  10. Add ingredients in order listed
  11. Mix on reverse speed for 30 seconds,
  12. Knead for 1 min on closed lid setting
  13. Scoop into muffin or brownie trays/cake tins
  14. Cook for 20 minutes in cake tin/brownie pan but about 12 - 15 in muffin tins.
  15. Check by sticking a skewer in the middle. If It comes out clean, they are ready.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2013/06/09/quick-and-easy-healthier-carrot-cake/