Carrot & Caraway Mini Loaf Cakes –

Ingredients

• 200g carrot (peeled, grated)
• 1 juice and zest of orange
• 2 tsp caraway seeds
• 175g coconut sugar
• 100g coconut oil (melted)
• 3 medium eggs
• 175g ground almonds
• 40g arrowroot flour
• 20g coconut flour
• 1 tsp baking powder
• 1 tsp bicarbonate soda
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 8 mini loaf cases
• 7oz carrot (peeled, grated)
• 6.13oz coconut sugar
• 3.5oz coconut oil (melted)
• 6.13oz ground almonds
• 1.4oz arrowroot flour
• 0.7oz coconut flour
• Step 1 Combine the grated carrot, orange juice and zest in a bowl. Cover and leave to infuse for 30 minutes.
• Step 3 Quickly whizz together the remaining ingredients in a food processor, including the ground caraway seeds, until combined, then stir in the soaked carrot and orange juice.
• Step 4 Divide the mixture evenly between 8 mini loaf cases and place onto the baking tray for the unit.