- 1 cup spelt flour (organic)
- 1/2 cup wheat flour (organic)
- 1 tbsp arrow root powder
- 3/4 cup powdered sugar (I use coconut blossom sugar which I grind into powder)
- 1 tsp baking soda
- pinch of salt
- 1/2 tsp vanilla powder (or use vanilla extract and then mix in with the wet)
- 250 ml. fresh squeezed orange juice*
- 3-4 medium carros grated
- 3 tbsp canola oil
- 1 tsp apple cider vinegar
Start by squeezing the oranges into 250 ml. juice (this can vary from 4-6 oranges) and grating the cleaned carrots. Mix in the oil and apple cider vinegar, stir and set aside.
Mix all the dry ingredients in a mixing bowl. Stir to incorporate well. Mix the wet into the dry ingredients and stir into a ‘batter’.
Pour the mixture in your baking tray, which is either lined with baking paper or greased with some oil. I prefer to use a silicon baking tray because it makes it easier to take out the cake. Also it requires less cooling time.
Place in a preheated oven for 30 minutes ⇩
Check by sticking a wooden pick in the center. If it comes out clean take out the cake and let cool for 15 minutes before taking out of the tray.
Serve with some decoration like coloured powdered sugar, sprinkles of fresh grated carrot or maybe even a glaze.
*some supermarkets have machines to press fresh orange juice at the spot. This works also. Try to stay away from orange juice in a bottle or carton.
- serves: 12 (squares)
- prep. time 10 minutes, baking time 30 minutes