Lupin Coconutty Carrot Cake
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Ingredients
- 160 g Lupin Flakes
- 300 g carrot 3 large carrots - grated
- 65 g Coconut flour
- 30 g pepita seeds
- 100 g brown or coconut sugar
- 80 g rice malt syrup
- 3 eggs lightly beaten
- 160 ml coconut oil 140g melted
- 2 tsp cinnamon
- 1 tsp vanilla essence
- 1 tsp bicarbonate of soda
Icing
- 250 g softened cream cheese
- ½ tsp vanilla essence
- 80 g Icing sugar
- 1 lemon Zest of 1 - optional
Instructions
- Preheat oven to 170°C. Grease a loaf pan lightly with oil and line with non-stick baking paper.
- Blend the Lupin Flakes, coconut flour, pepitas, bicarbonate of soda and cinnamon in a large mixing bowl.
- Combine the brown sugar, rice malt syrup, vanilla, carrots and eggs in a separate bowl and mix until combined.
- Gently melt coconut oil in a small saucepan over low heat. Cool the oil slightly before pouring the mix into the dry ingredients. Stir gently until just combined, then add the grated carrot mix gently.
- Pour the mixture into the cake pan and bake for about 40 mins. Set aside for at least 10 minutes, before carefully turning out onto a wire rack to cool completely.
- To make the icing, place the cream cheese, icing sugar, vanilla and lemon zest in a bowl, mix with either a wooden spoon or hand mixer until well combined.
- Cover cake with icing and enjoy!
Nutrition
Calories: 541kcalCarbohydrates: 43gProtein: 15gFat: 35gSaturated Fat: 24gSodium: 323mgFiber: 12gSugar: 33g
