How quickly time flies! Baby A is fast approaching her first birthday, and I am fast approaching the end of my maternity leave. I’ll still be blogging regularly, but whether I find the time for so many ‘Kitchen Projects’ remains to be seen – I certainly won’t have the kind of time I devoted to getting this recipe right!
After 4 tries, I’m particularly proud of this one. It’s not as sweet as a cake with refined sugar, but it’s pretty darn close, so of course it *does* contain sugar, but only the kind from the fruit that’s in it – no funky ingredients starting with ‘x’ here! It’s also gluten free (for me) and dairy free (for her), but I defy you to notice the difference! It has just the right ‘cakey’ crumb, a proper rise and is deliciously moist – just like a proper carrot cake should be. I’ve also included some suggestions to make this suitable for other allergies. I hope you enjoy it as much as Baby A does.
Download the free Carrot Cake Recipe Card
‘Everything but the Sugar’ Super Fruity Carrot Cake
Makes a 2lb loaf cake (I doubled this quantity for a layered cake)
- 100g apple purée (I made my own using the skins too, but you could buy the baby sachets)
- 60g groundnut oil
- 100g mixed dried fruit (I used equal quantities of apricots, prunes and sultanas)
- 100g pineapple chunks
- 2 medium eggs
- 75g gluten free self raising flour
- 75g walnut pieces, blitzed to a fine crumb (or use ground almonds)
- 75g desiccated coconut
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1 tsp mixed spice
- 1 ½ medium carrots, grated (about 100g)
- Preheat the oven to 175ºc, grease and line your tin.
- Put the apple purée, oil, dried fruit, pineapple and eggs into a food processor, and whizz until the fruit has been thoroughly chopped and the mixture is frothy and glossy.
- Mix the remaining ingredients well, then fold into the wet mixture.
- Pour the cake batter into the tin, and cook for 35-40 minutes, until a skewer inserted in the middle comes out clean.
- Remove the cake from the tin and leave to cool on a wire rack.
- Decorate with your preferred icing – I used mango and cashew cream.
- For an egg free cake, substitute the eggs with a large mashed banana. This will give a slightly denser, but nonetheless delicious cake. Alternatively, use your preferred egg replacer.
- For a nut free cake, use melted coconut or olive oil in place of the groundnut oil, and replace the walnuts with extra flour.
- For a grain free cake, replace the flour with ground almonds. You may need to reduce the oil.
- If you don’t need to avoid gluten, replace the gluten free flour with normal flour. You may need slightly more.