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Carrot and Apple Spice Cake

My 6 year old loves to bake (and eat!) cakes. She currently harbours aspirations to become a chef and keeps her own little recipe book which contains many imaginative and interesting concoctions.
Carrot and Apple Spice Cake
All I want for her is to continue to dream, hope, love and laugh.

Her favourite cake is carrot cake. This is for you, my beautiful, kind and happy girl.

Carrot and Apple Spice Cake

Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Makes 1 loaf

1 medium carrot, peeled and grated
1 medium apple, cored and grated (I keep the skin on for fibre and colour. I used a Royal Gala today; use a Granny Smith if on 21 DSD)
4 eggs
1/2 cup almond meal
1/2 cup coconut flour, sifted
1 cup dessicated coconut
1/2 tsp bicarbonate of soda
pinch of salt
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp cardamon
2 tbsp coconut oil, melted
1/2 cup coconut milk
(Optional: 1/2 cup honey, 1/2 cup of raisins or 1/2 cup of walnuts)

1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. Line a loaf tin with baking parchment.
3. Mix together the grated carrot and apple with the eggs and coconut oil.
4. Add the almond meal, coconut flour, bicarbonate of soda and dessicated coconut. Mix well to combine.
5. Add the spices and salt then mix again thoroughly to evenly distribute.
6. Add the coconut milk and mix well. If mix appears too crumbly add another tbsp or 2.
7. Bake in preheated oven for 30-35 minutes, or until skewer inserted comes out clean.
8. Cool on a cooling rack before slicing.

- Cardamon is a flavour that elicits a Marmite-type response: people tend to love it or hate it. Feel free to omit if you fall in the latter camp!
- This cake has a firm structure so transports well as a portable snack - simply wrap a slice in foil or cling film, or even wrap the whole sliced loaf to take on a picnic. 
- It also works well served alongside a dollop of coconut cream (sweetened with honey if you prefer)