Carrot cake

I found a couple of carrots in the bottom of the crisper that were looking anything but crisp. I could have tossed them, but instead I peeled off the outer layer and baked them into a carrot cake.  

I adapted this recipe from a conventional carrot cake recipe that I picked up at a local show.  Usually I would just sub in some almond meal and switch the sweetener, but since I wanted to be able to pack it in the kids school lunch boxes, I had to figure out something else.  I also accidentally brought 2 packets of pepitas, so thought I'd try to use some of them.  The end result was pretty good!


2 medium carrots, peeled & grated (dont have to peel but they are sweeter without the peel)
2 eggs
3/4 cup olive oil
1 tsp vanilla
1/4 cup maple syrup (or sweeter of choice)
1/2 cup buckwheat flour
1/4 cup pepitas (ground in food processor)
1/4 cup tapioca flour
1 heaped tsp ground cinnamon (less if you dont like it too cinnamony)
1/4 tsp ground clove
1/2 tsp ground ginger
pinch salt

Preheat oven to 180degrees C. Grease a ring shaped cake tin. 
Place eggs, oil, vanilla and maple syrup into a mixer and beat until creamy.  Add all dry ingredients together and beat until combined.  Fold in carrot and pour into prepared ring tin.  Bake for 40-45 minutes.

I topped mine with apple and rhubarb puree for that little bit of zing, which made it look a bit like a big donut!  Stores well in the fridge for a few days .