Ideally I’d like to be able to add veggies in everything I make! So carrot cake type of recipes that give carrots a place in desserts are among my favorites. Besides, I can’t think of any reason why we can’t add some vitamin A and fiber to our cakes.
Carrot, however, is not the only headliner in this cake, as we are now familiar with carrot cakes in various versions. What is more exciting about it, is the tangerine flavor. Instead of the orange juice and zest that we opt for in most cakes I went for tangerine for a different essence, with a fruit rich in vitamin C and flavonoids.
3 cups of all-purpose flour
2 cups coconut sugar
2.5 teaspoons baking soda
1.5 tsp. cinnamon
1 teaspoon salt
¼ tsp nutmeg
2 cups carrots, chopped
1 handful of almonds
3 tablespoons of ground flaxseed
1 ¼ cup sunflower oil
2 teaspoons vanilla extract
Preheat the oven at 180°C (365°F) and brush a cake pan with oil.
Put the flaxseed in a small bowl with 9 tablespoons of water, mix well and leave for 10 minutes. This mixture is a substitute for eggs.
In a bowl, add the flour, sugar, baking soda, cinnamon, salt and nutmeg and mix.
Get the zest and the juice from your tangerines. Put the carrots in a blender and then add them along with the juice of the tangerines to the flour mixture. Add the oil, the flaxseed mixture, the vanilla extract and the tangerine zest. Mix with an electric mixer for about 2 minutes, until the mixture is smooth and pour into the cake pan.
Bake in the preheated oven for about 40 to 50 minutes, until you insert a toothpick into the center of the cake and it comes out clean.
Finely chop the almonds after you’ve peeled them and once the cake is done, sprinkle them on top.