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Chocolate carrot cake.jpg

What do you need:

For the cake:

  • 8/9 carrots, washed and scraped clean
  • two bananas
  • one and a half tablespoons of tartaric baking powder
  • 200 grams of sunflower seeds
  • 200 grams of walnuts
  • one and a half tablespoons of Fiberfin or psyllium
  • four heaping tablespoons of organic low-fat cocoa powder
  • 200 ml oats or other milk substitute
  • 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 springform pan (22 cm) with coconut oil, lined with baking paper.

First puree everything for the topping in the food processor until a fine mass. Keep some of the carrot grater aside to thrash through it whole.

Puree the ingredients for the cake in a food processor until very fine.

Pour the mass into the mold and divide. Pour the topping over it, divide. Bake the cake in the middle of the oven for about 45-50 minutes, keep checking in between.

Let cool.


 

Source/photo: Monique van der Vloed