Happy Friday dear people đđđ
How is your day going? For me it’s about slowing down and relaxing, I cannot really work a lot as I have both kids at home đ
But maybe that’s a sign I need to work less đ¤
This morning I spontaneously whipped up a cake. It’s a carrot olive oil cake, that turned out so soft, fluffy and delicious, and at the same time it was so easy to make, that I want to share this recipe with you straight away đđđĽ
The best part is the carrots are blended, so there’s no need to grate them. Apart from the blender you’ll need a mixing bowl and a small (about 18cm) square brownie pan. Or a different baking pan of similar size.
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Carrot olive oil cake
2 medium carrots (about 150g) peeled and roughly chopped
1 clementine (sub half of a medium orange), peeled
80ml olive oil
120ml plant milk (I used oat)
80g raw cane sugar
175g wholemeal spelt flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 tsp of cinnamon
1/2 tsp of ground ginger (optional)
Add chopped carrots, clementine, olive oil and plant milk to a blender. Blend on high for about 15 seconds. Transfer the mixture to a large mixing bowl, add sugar and whisk. Add flour, baking powder, baking soda, salt and spices. Stir until well combined, but don’t overmix. Transfer to a brownie pan lined with baking paper. Top with chopped walnuts (optional). Bake at 180C for 30 minutes. Let cool on cooling rack.
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