quickbread - Carrot Cake

By tinathorn

Ingredients

• 1/3 cup apple sauce (or soy yoghurt)
• 1/3 cup crushed pineapple
• 2 tsp vanilla
• 1/2 cup agave and a pinch stevia
• 1/4 cup soy milk
• 1/4 cup orange juice
• 1/2 cup coconut oil
• 2 cups spelt flour
• 1 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 tsp mixed spice
• 2 cups grated carrot
• 1/2 cup chopped nuts
• 1/2 cup chopped dates or raisins (optional)

Preparation

Step 1

Preheat oven to 180C.
Blend together wet the ingredients in a food processor then mix in melted coconut oil.
Mix dry ingredients together in a large bowl (except nut/dates/carrots) then add wet mixture and stir until thick. Fold in grated carrot, chopped nuts and dates last.
Pour mixture into 3 mini loaf tins or 12 cupcake /muffins pans. Bake for approx. 20-30 minutes depending on pan sizes used. Check to see when a toothpick comes away clean.