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Molasses Carrot Cake

By 09:53 , , , , , , ,

Molasses Carrot Cake topped with frozen durian, raw tahini and pepitas, in a carrot nest. With figs and grapes at the side. Made with oat flour.
Moist, fluffy and so very moreish - carrot-y sweetness with a hint of the richness of the molasses! :) I cut the remaining carrot into chunks and placed it at the bottom of this bowl, and after baking they were all soft, sweet and caramelised. (Though if you choose to do so, be warned that the bottom of the cake will turn out more moist!)
Single-Serve Molasses Carrot Cake
  • 1/2 cup rolled oats, pulsed in food processor
  • 1/2 cup carrot shreds
  • 1/2 medium banana
  • 1-2 tbsp. water/milk of choice
  • 2 heaped tsp blackstrap molasses syrup
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • crack of sea salt
  1. Mix dry ingredients together, then add in all the wet ingredients.
  2. Pour into a lightly greased ramekin/pan. (If you choose to add carrot chunks at the base of the pan, note that the bottom of the cake will turn out more moist!)
  3. Bake at 180 deg C in a preheated oven for about 25 mins.

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