Breads & Baked Goods, Desserts
Carrot & Caraway Mini Loaf Cakes
Recipe by Greens of the Stone Age
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These Carrot and Caraway Mini Loaf Cakes are super delicious and moist. This isn’t your average carrot cake! Suitable for those on a Paleo or gluten-free diet.
Compatible with
Cooking mode
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- 200g carrot (peeled, grated)
- 1 juice and zest of orange
- 2 tsp caraway seeds
- 175g coconut sugar
- 100g coconut oil (melted)
- 3 medium eggs
- 175g ground almonds
- 40g arrowroot flour
- 20g coconut flour
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 8 mini loaf cases
Utensils
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Step 1
Combine the grated carrot, orange juice and zest in a bowl. Cover and leave to infuse for 30 minutes.
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Step 2
Add the caraway seeds to a dry pan, stirring occasionally, toast until the seeds become fragrant and begin to pop. Transfer to a pestle and mortar and grind coarsely. Do not grind into a fine powder!
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Step 3
Quickly whizz together the remaining ingredients in a food processor, including the ground caraway seeds, until combined, then stir in the soaked carrot and orange juice.
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Step 4
Divide the mixture evenly between 8 mini loaf cases and place onto the baking tray for the unit.
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Step 5
Select BAKE, set temperature to 160C, time to 30 minutes. After the unit beeps to signify the end of the pre-heat cycle insert the baking tray and close the door. Once cooking is complete leave to cool on a wire rack.
Notes:
Cakes will store at room temperature, once cooled, in an airtight container for up to 1 week.
