It’s no secret I have a sweet tooth. But since my thyroid is not working properly sugar and flour is two things I have to stay clear of but today I venture into land of low sugar and flour cakes and created a carrot cake. I have to admit I was very skeptical about the outcome of the cake but surprise surprise it turned out to be a very nice cake, perfect to eat with a cup of hot tea this cold winter night. I guess the best part of it is not only does it taste good but it’s also healthy with carrots, nuts and garbanzo bean flour.
3 1/2 cup grated carrots
1 cup copped nuts ( I used hazel nuts and almonds)
4 tsp baking powder
3 tbs canola oil
1/2 cup apple sauce
1/2 cup agva nectar or honey
1/2 cup milk (I used hemp milk)
1 1/2 cup garbanzo beans flour
Preheat oven for 400F
Bend carrots, nuts, apple sauce, baking powder, agva nectar and flour and blend well. Add milk and oil and blend in. Add batter to oiled cake pan and place in oven for 80 minutes. Let cake cool and turn pan up side down and bring out cake. You can also sprinkle some powder sugar on cake.
Here is your chance to win—
One Dozen Green-Mom Saffron Buns