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As one story ends another begins. We wanted to share with you part of our philosophy and be part of the the full circle for of our love for food. As we take natures bounty we also put it back where and when we can.
INSTRUCTIONS
Preheat oven to 150°C. Spray 20-25cm cake pan with non stick cooking spray or line the bottom with parchment paper.
In a large mixing bowl, whisk together dry ingredients (besides sugar).
In a separate mixing bowl, whisk together the oil, eggs, sugar and vanilla.
Add the grated carrots, chocolate and nuts into the wet ingredients and mix until well combined. Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
Pour the cake batter into prepared cake pan and bake at 150°C for 45 minutes or until the top of the cake is set and a toothpick inserted into the center comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool.
Carrot Cake
50g flour (GF or regular)
200g ground almond
2tsp baking soda
½ tsp salt
1 ½ tsp cinamon
65g olive oil
200g brown sugar
1 Vanilla Bean, scraped
4 eggs
650g carrots
65g nuts (for example pecan, walnut or hazel)
65g white chocolate