Food for the (Gluten Intolerant) Soul

Ingredients:

• 500g grated carrots
• ¼ cup oil
• 3 eggs
• ½ cup demerara sugar
• 130g yogurt
• 2 cups spelt flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract

Instructions:

1. Quick Preparation Method: Place all ingredients in a food processor (e.g., Magimix) and blend until smooth and well combined.
2. Traditional Method: Mix all the liquid ingredients (oil, eggs, yogurt, vanilla extract) in a large bowl. In a separate bowl, combine the dry ingredients (flour, baking powder, baking soda, salt, sugar, and spices). Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the grated carrots.
3. Bake: Pour the batter into a greased pan or muffin cups. Bake at 180°C (gas mark 3-4) for about 45 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool and Serve: Let the cake cool before serving. Enjoy!