Easy-mix carrot cakes
The food processor takes all the strain when making these simple cakes - grate the carrots in yours in seconds, then switch blades and finish the cake batter in there too. In place of butter, sunflower or vegetable oil, they use coconut oil, in place of sugar, maple syrup. They are light, fluffy and just sweet enough - not overly so. They also freeze well so make a batch and bag them up once cool so that you can always get one or two out to defrost ahead of the afternoon school pick-up. Also good for lunchboxes. These cakes have a lot in common with our easy-mix chocolate courgette cake - we try to keep bags of both in our freezer. If you want to ice these, try our citrus frosting.
3 tbsp coconut oil
100ml good quality maple syrup or honey
250g gluten-free self-raising flour
2 tsp gluten-free baking powder
½ tsp ground cinnamon
a grating of fresh nutmeg
Takes 50 minutes
1. Preheat the oven to 160°C/325°F/Gas mark 3 and line a deep muffin tin with cupcake cases. Top and tail and peel your carrots then use the grater attachment on your food processor to grate them in five seconds flat. Switch to the standard blade and decant the carrots into a large mixing bowl.
2. Now the get the kids to help you measure out the coconut oil and maple syrup directly into the processor bowl. Crack in the eggs and whizz just to combine.
3. Add the self-raising flour, baking powder, cinnamon and nutmeg and whizz again briefly to form a batter.
4. Pour into the mixing bowl with the carrots, throw in the sultanas and stir it all up with a wooden spoon. Kids will find this easiest if you place a tea towel under the mixing bowl to prevent it from spinning.
5. Spoon the mix into your cupcake cases and bake for 35-40 minutes or until a metal skewer inserted into the middle comes out clean. Cool on a wire rack. Will keep for a few days in an airtight tin or you can freeze in bags and get them out in batches when you want them.