I’ve written this recipe for Organix to celebrate Organic September and highlight why eating organic is important. Eating better food can be better for the planet too. Organic food tastes better and is often more nutritious and beneficial for the environment. These carrot cake muffins use seasonal, organic, plant-based ingredients, without refined sugar. (Follow the link in my bio for the full recipe, video and more images).
This cake has my three-year olds seal of approval who said “These cakes are actually good Dad”. It’s made from whole foods and is completely dairy and sugar free. Psyllium husks and olive oil replace eggs and butter and dates replace sugar. Psyllium husks create a wonderful sponge and are cheaper than eggs too. If you do want to use dairy, simply swap out the ingredients for the dairy alternatives.
If your carrots are past their best, this cake is a great way to upcycle them into a real treat. To boost the nutrition I also use wholegrain spelt flour, but most flours will do, including plain white flour. Instead of regular icing I’ve made a sugar free plant-based icing from nut butter and date syrup.
Preheat oven to 180C/fan 160C/gas 4
Unless the dates are already soft, soak them in boiling water until they soften, then drain and blend or chop into a puree.
In a large mixing bowl mix together the olive oil, blended dates and vanilla extract with the psyllium husks and water (or egg if using).
Next add the flour, baking powder, bicarbonate of soda, cinnamon, carrots, oat drink (or milk), cider vinegar and nuts. Mix until well combined then transfer into a greased muffin tray.
Bake in a preheated oven at 180C/fan for 25 minutes or until cooked through. Allow to cool in the tin.
To make the icing, mix the nut butter and syrup together until smooth. Spread over the cooled cake. And decorate with finely chopped nuts and pieces of date.
By TOM HUNT
Tom's manifesto, 'Root to Fruit' demonstrates how we can all become part of the solution, supporting a delicious, biodiverse and regenerative food system, giving us the skills and knowledge to shop, eat and cook sustainably, whilst eating healthier, better-tasting food for no extra cost.
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