I saw this recipe a few weeks ago, on a fab blog (if you love weight lifting then check it out as she is awesome), and I knew I would have to try it.
It is grain free and gluten free, and to make it free from refined sugar you could miss off the icing, but where is the fun in that?
Cake in the making- a mess in my little kitchen
The recipe said 3 large carrots, but mine were huge so I think I could have used 2 of them! I needed a bigger bowl to mix it all. I added some sultanas, and I used pecan nuts as I love them.
Also it took around an hour to cook, but of course all ovens vary.
I made a lemon cream cheese icing, with some lemon juice, icing sugar, cream cheese, and lemon zest on the top.
It was fab! It didn’t taste super sweet like most cakes do, and I bet it would make lovely breakfast muffins if you cooked them in individual cases.
I also found this in the chiller section of Waitrose at the weekend (and apparently Tesco stock it too)- I used to love the Kara coconut milk, but when they changed to the Koko stuff for some reason I went off it, they must have changed the recipe. Anyway, this is scrumptious.
Are you an icing fan? I normally prefer the cake (which is why despite the blog name I prefer normal cake to cupcakes), but when something has a lemon icing I am won over!