Selina Gullery School of Yoga
Carrot & Courgette Cake
gluten free - lactose free - delicious - sweet - healthy
Pre-heat the oven to approx. 180°C
450g shredded carrots and courgettes
130g brown sugar (or slightly less)
200g ground almonds
4 eggs from happy organically fed chickens
1tsp baking powder mixed with a pinch of wheat flour
nutmeg, cinnamon, lemon and orange zest, … your choice of delicious spices...
Whisk the sugar and the eggs together, add the baking powder, the ground almonds and spices, lemon and or orange zest, then fold in the shredded vegetables. The mixture is very moist and will have dripping consistency. Place into a non-stick cake mould, or: gently lace a tin with a bit of butter and ground almonds so that the cake does not stick.
The cake is ready after about 40 minutes - a skewer or toothpick inserted should come out clean.
Remove from oven and let it cool before serving.