Carrot, Apple & Ginger Tiger Nut Flour Cake
This hearty tiger nut flour cake is nutrient dense, high in fibre and makes a great breakfast or dessert.
Equipment
- KitchenAid stand mixer, electric mixer or large mixing bowl
- Small bowl
- 9 x 13" glass baking dish
- Parchment paper
- Wooden spoon
- Measuring cups and spoons
- Cheese grater
Ingredients
- 6 cups grated carrots
- 2 apples (grated)
- 1/4 cup grated fresh ginger
- 4 flax eggs (1/4 cup ground flax + 10 tablespoons water)
- 1 cup melted coconut oil
- 1 tbsp vanilla extract
- 2 cups tigernut flour
- 1 cup cassava flour
- 2 cups pecan pieces
- 1 cup brown sugar (or ½ tsp powdered stevia)
- 1.5 tsp baking soda
- 1 tsp salt
Instructions
- Preheat your oven to 350°F.
- Start by making your flax eggs. In a small or medium bowl, mix together 1/4 cup ground flax and 10 tablespoons of water (which is 1/2 cup of water +2 tablespoons). Mix thoroughly and set aside to thicken.
- Next start grating your carrots until you've got 6 packed cups of it. Put these into your stand mixer or a large bowl.
- Cut all 4 sides off each of the apples and remove the stem and core/seeds. Carefully grate both apples and add them to your large mixing bowl.
- Grate your fresh ginger until you’ve got 1/4 cup or so of it. Also add this to your mixing bowl.
- Add the rest of the wet ingredients including your flax eggs, melted coconut oil and vanilla extract.
- Stir up all of your wet ingredients until they are thoroughly mixed together.
- Next, add all of your dry ingredients to your wet ingredients, including the tiger nut flour, cassava flour, brown sugar or stevia, pecan pieces, salt and baking soda. Mix your wet and dry ingredients together thoroughly.
- Line your 9 x 13" baking dish with parchment paper and transfer your cake dough over into it. Using a wooden spoon or spatula, flatten out the cake dough until it is evenly distributed in the pan. Smooth out the top with a spatula.
- For additional flavour, sprinkle more brown sugar onto the top of the cake. This is optional!
- Bake the cake for 50 to 60 minutes or until a toothpick comes out clean. Baking time may vary between ovens.
Video
Notes
Above in the blog post I provide recipe ingredient substitutions, dietary modifications, and storage tips.
The nutritional information above is based on using brown sugar, not stevia. If you use stevia instead of brown sugar, each serving will have 420 calories, 32 g of carbohydrates, and 10.5 g of sugar.
Nutrition
Calories: 466kcalCarbohydrates: 44gProtein: 3.2gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.3gTrans Fat: 0gCholesterol: 0mgSodium: 397mgPotassium: 478mgFiber: 9.5gSugar: 22g
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