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The most delicious Carrot cake (or muffins)

This is my take on turning this recipe by Francois Lambert into a carrot cake. I love this cake for breakfast with home made yoghurt. I have made this for friends and guests. I think I have made it 5 times already this summer!


- 2 C grated carrots

- 2 C flour of choice

(Here is my delicious mix 1 C spelt or whole wheat, 3/4 C all purpose, 1/4 C buckwheat flour)

- 1/2 C Old fashion oats

- 1/4 C Hemp seeds

- 3/4 C Maple sugar

- 1 tsp baking powder

- 1 tsp baking soda

- 2 tsp mixed spices (I used a chinese spice mix with fennel, clove, etc that was delicious. I also love to add cardamom, ginger and cinnamom in higher amounts. It depends what you like!)

- 1/4 tsp salt

- 1/2 C oil (I use olive oil and love the final result. I don't taste it)

- 1/2 milk (you can also use juice like orange or pineapple)

- 2 eggs

- 2 tsp vanilla

- Heat the oven to 350F. Grease a bunt cake pan (or muffin tin for muffins)

- In a large bowl mix the dry ingredients. Add the grated carrots.

- In another bowl, beat the oil, juice, eggs and vanilla together.

- Add the wet ingredients to the dry ingredients (plus carrots) and mix gently until just mixed.

- Pour into baking pan

- Bake on centre rack for about 50 min (I start checking after 45 min) (bake muffins for 25 min)

- Let cool before removing from pan and serving

Picture coming soon!

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