I don’t know why, but I have developed an anti-taste for carrots. I used to love them and found it weird that Dad wasn’t a fan… and now I’ve joined him! But sometimes I’ll come home from the shops with a 1kg bag of carrots, use a few in something or other, and then end up with the rest in the fridge for quite a while! Enter the humble carrot cake!
I didn’t think about it when I started mixing up the batter for this cake, but having a fibrous base meant that the texture didn’t change significantly when using my gluten-free flour mix! I’ve been lucky so far with my substitutes, first opera cake jaconde (predominantly almond flour) and now carrot cake! I think I might even be able to make this one sugar-free and low-carb with a few more rounds of tweaking.
The recipe I used came from based on the Australian Women’s Weekly Afternoon Tea book – the same one as that I used to make the lime macarons. I tweaked it a little – replacing half of the brown sugar in the recipe with Natvia. I felt it tasted a little sweet, but I’m still getting to know Natvia. The best thing about making them mini-sized, is that they only take 1tsp of batter each, so it’s unlikely others would notice the sweetness unless they had a few of them!