Leonie de Sounin says of the carrot in her delightful book Magic in Herbs:
“So delicate is this vegetable that it is predestined by nature just to be taken from its cool ground and eaten right on the spot, crisp and fresh. Yet if you take it home and cook it, then please don’t scrape this lovable rosy thing of charm. Just place it in a little boiling water. After a while, the skin comes off easily and the carrot underneath looks just as alluring as in its original state.”
Carrot Cake with Blackberries (no sugar, no butter)
- 2 banana, large and ripe
- 3 eggs
- 3/4 cup almond milk
- 1/2 cup brown rice flour
- 1 cup oats
- a pinch of salt
- a pinch of saffron
- 2 carrots, shredded
- 1 cup walnuts, ground
- 1 tsp vanilla
- 1 Tbsp chia seeds (optional)
- 2 Tbsp coconut oil + more for the tartlets
- roasted almonds for serving
- blackberries with syrup for serving
- apricot jam for the top (optional)
Preheat the oven to 350F.
Mash the bananas with a fork, add the eggs and coconut oil and whisk together. Add almond milk, brown rice flour, oats, chia seeds, vanilla, salt, and saffron and stir around. Shred the carrots and ground the walnuts, add to the mixture and stir around.
Grease the inside of 2 large 8-inch tartlet tins with coconut oil. Pour the batter into the tins and bake for about 30 minutes. Serve the cakes while they are warm, together with blackberries and roaster almonds.
If you like the cake to be a little sweeter, brush the top of the cake with a warm apricot jam.