Serves 6-8
INGREDIENTS
CAKE
6 Tbsp extra virgin olive oil
¾ c coconut sugar
2 Tbsp fresh orange juice
1 ½ c coconut flour
4 Tbsp cornstarch
3 Tbsp rice flour
1 Tbsp cinnamon
2 tsp baking powder
½ tsp salt
½ tsp mixed spice
¼ tsp ground cloves
1 c grated carrot
¼ c sultanas
2 Tbsp coconut
Zest of 1 orange
1 c dark chocolate, plus more for topping
CARROT TOPPING
300 g carrots, ribboned
½ c maple syrup
METHOD
Preheat the oven to 160°C.
In a deep roasting pan, mix ribboned carrots with maple syrup and roast for 15 minutes, or until soft. Transfer carrots to a bowl and reserve the juices (use a silicone scraper to get it all out).
Beat sugar and oil with the carrot roasting juices until combined. Add remaining wet ingredients and beat well.
Add remaining ingredients except for chocolate chips and stir until fully combined.
Pour into the prepared pan and sprinkle over chocolate chips. Arrange carrots over the top, and sprinkle over a few more chocolate chips and coconut sugar if desired.
Bake for 15 minutes, then reduce heat to 120°C and bake for an additional 5 minutes.
