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Chocolate carrot cake.jpg

What do you need:

For the cake:

  • 8/9 roots, washed and cleaned out
  • two bananas
  • one and a half tablespoon tartar baking powder
  • 200 grams of sunflower seeds
  • 200 grams of walnuts
  • one and a half tablespoon of Fiberfin * or psyllium
  • four large tablespoons of organic skimmed cocoa powder
  • 200 ml of oats or other milk replacements
  • three tablespoons of Greensweet Extra Sweet

For the topping:

This is how you make it:
Preheat the oven to 180 degrees. Grease a high round spring mold (22 cm) with coconut oil, covered with baking paper. Puree in the food processor everything for the topping to a fine mass. Keep some of the carrot grater separately, to spurt through.

Puree the ingredients for the cake in the food processor to a very fine mass. Pour the mass into the form and divide. Pour the topping over it, divide. Bake the cake in the middle of the oven until about 45-50 minutes, keep checking thoroughly. Allow to cool.


Source / photo: Monique van der Vloed