Give carrots a flavoursome taste makeover by mixing them with nuts and spices to create this delicious side dish.
Ingredients
300g Beloved Date Nectar
300ml sunflower oil
300g coconut flour for gluten-free version (or plain flour if not)
3 eggs
1tsp bicarbonate soda
1tsp baking powder
1tsp ground cinnamon
1tsp ground ginger
1/2tsp salt
1/2tsp vanilla extract
250g grated carrot
50g chopped pecans
Method
Pre-heat the oven to 150’C. Mix the Date Nectar and sunflower oil with an electric whisk until really well combined. Add each egg one at a time, ensuring the first is well mixed in before adding the second. Add the bicarbonate, baking powder, cinnamon, ginger, salt and vanilla and give it a good mix.
Add the grated carrot and chopped pecans and mix until well distributed through the mixture. Then pour into a baking tray lined with baking parchment. Make sure it fills it right to the corners.
Bake on 150°C for 25 mins until browned slightly on the top. Remove and allow to cool for two minutes then turn out onto a cooling rack.
Recipe courtesy of Beloved
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