ca. 25 minutes of preparation + ca. 50 minutes in the oven
for the dough:
4-5 carrots (cooked)
2/3 cup of oil, e.g. thistle oil, hemp oil or coconut oil
1/2 cup of coconut sugar + 1 1/2 sachets of vanilla sugar
1 pinch of salt
3 eggs, medium sized
1 1/2 cup of spelt flour (you can, if you like, swop some of the spelt flour for coconut flour)
1/2 cup coconut flakes
1/2 sachet of baking powder
for the topping:
200 g white chocolate
coconut flakes for the topping
Cook carrots (about 20 minutes). Mix the cooked carrots with oil and blend it. Whisk up the eggs with sugar and salt and add it.
Mix flour and baking powder and add it to the rest and make it a dough.
Preheat the oven to 180° C.
Grease a cake-pan with oil or butter and pour in the dough.
Bake for 40 minutes. Depending on if you would like to have a crust or not leave it for up to 15 minutes more until the cake has a kind of golden colour to it.
Leave the cake to cool down, then remove from the cake-pan.
You can either garnish the cake with just powdered sugar or spread white chocolate on it. Here is how this goes:
Break the chocolate to little pieces and melt it by using bain-marie. Either spread the chocolate evenly or draw in patterns. Scatter some coconut flakes on top of it.
You can also make muffins from this dough. Thus it will stay shorter in the oven (about half the time, 20-25 minutes).
Luna dressed up as Easter Bunny 😉
(Found similarly on chefkoch.de)