Carrots may not exactly ‘help you see in the dark’ but they are packed with beta-carotene, which is converted into vitamin A in the body and is a key nutrient for healthy eyes, skin and the immune system. This cake is made from spelt flour, which isn’t gluten free, but unless you have a true gluten allergy or coeliac disease, you may find you are able to tolerate to it occasionally – it is less likely to cause digestive issues such as bloating that is associated with wheat. If you don’t mind a slightly more dense loaf, you could experiment with a gluten free oat flour as an alternative. Oats add a healthy dose of soluble fibre to keep digestion moving, we’ve added rolled oats to this recipe, along with walnuts and flaxseeds that are rich in anti-inflammatory omega 3 fats.
Set the oven to 180C and line a loaf tin with baking paper.
Mix flour, oats, nutmeg, cinnamon, baking powder and bicarbonate of soda in a large bowl and add the grated carrots.
In a separate bowl, mix the honey, coconut oil, yoghurt and egg. Use an electric mixer to whisk until thoroughly combined, then gently fold the wet mixture into the dry ingredients. Transfer the mix into the lined cake tin and evenly spread the top.
Transfer to the oven and bake for 45 minutes until your skewer comes out clean.
Remove from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Sprinkle with the ground flaxseeds for an anti-inflammatory crunch.
Tip - serve with Greek yoghurt for a dollop of protein
To learn more about carrots and why they're so good for you, read this!
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