This one really is a blast from the past. A favourite baked treat my mother made and rapidly devoured by my siblings (and me). Of course, Moni being Moni, I have revised this recipe to ensure it conforms to my healthy profile. It’s still as tasty as I remember it.
3 large carrots, peeled and cut into chuncks
170g very light cooking olive oil
180g coconut sugar
2 cups brown rice or buckwheat flour
1 tbsp gluten free baking powder
pinch of salt
2 tablespoons coconut oil
1 cup maple syrup
1 cup raw cacao
½ cup water
Place the carrots, eggs, and oil in a blender. Process until carrots are finely chopped. Pour the carrot mixture into a mixing bowl. Stir in the coconut sugar until well blended. Stir in the flour and baking powder, mixing until well combined.
Pour the mixture into the baking dish.
Bake in preheated oven until top springs back when lightly touched, about 40 minutes.
Meanwhile, make the chocolate topping by placing the coconut oil, maple syrup, raw cacao and water in a pan. While stirring, heat to almost boiling over medium-high heat until the mixture thickens. When the cake is ready, remove from the oven and immediately spread the icing evenly over the top.