This is a combination of many different carrot cakes I have made over the years and a bit of an experiment (I added bits and pieces here and there) but it turned out a keeper, we all like its texture and taste.
This is not as moist as the usual carrot cakes (which is why we like it), perhaps this is because we used the dry carrot pulp from the slow juicer?
I am writing the recipe down now or I'll forget what I have done!
250g self raising flour
50g almond meal
1 tspn fresh grated cinnamon
200g raw caster sugar or honey or natural sweetener
1tspn vanilla extract (not essence)
grind of salt
dry pulp of 4-5 carrots or grated carrots
half a cup of organic shredded coconut
300ml or organic coconut oil
1 cup of organic sultanas
1 cup of chopped raw macadamias or walnuts or hazelnuts or no nuts at all
1/4 cup of buderim naked ginger sliced
lemon zest (i forgot to add it but I think it would be nice with or without)
Preheat oven to 180C
line a ring tin with baking paper slightly higher than sides.
Sift flour, cinnamon in a bowl,add sugar, almond meal,coconut,eggs,vanilla,oil. Mix lightly then add nuts, ginger, carrots, sultanas,salt.
spoon into lined tin and bake for about 1 hour give or take 5mins until springs back and is uniformly browned (we liked the slightly crisp outside so left it in an extra few minutes).
Cool in tin before flipping out on rack.
Dust with icing sugar if you like or add a lemon cream cheese icing or leave it plain.