This is an adaptation from the classical carrot cake. It made with tsampa and rice flour. The tsampa gives the cakes a strong and rich dark shade. I have used coconut oil instead of butter and it is a delicious mix with the different spices.

To make the cake, you will need:

  • 175 ml coconut oil
  • 3 medium carrots (finely grated or chopped)
  • 90 grams tsampa
  • 90 grams rice flour
  • 60 grams sucanat
  • 60 grams honey
  • 5 eggs
  • 50 grams pecan nuts (chopped)
  • zest of an orange
  • 1 tea spoon baking soda
  • 1 tea spoon cinnamon
  • 1/2 tea spoon ginger

Pre-heat the oven at 160 C (fan oven).

Whisk the coconut oil, eggs, sugar and honey in a mixing bowl. Stir in the carrots and the orange zest. Sift the flour and tsampa, bicarbonate of soda, cinnamon and ginger together. Mix well all the ingredients. Gently stir the pecan nuts into the cake mixture until well combined.

Pour the cake mix into a 23 cm  lined with baking paper and slightly greased. Bake for 35-40 minutes until risen, dark golden and a skewer pushed into the middle comes out clean.

I had dusted mine with icing sugar, enjoy!