CARROT, PEAR AND GINGER SLICE
Author: Elizabeth Peyton-Jones
Recipe type: Snacks
Ingredients
Makes 12 slices
- 300g of carrots, peeled and grated
- 2 pears, peeled and mashed
- 1 teaspoon of baking powder
- ½ teaspoon of bicarbonate of soda
- 250g ground almonds
- 50g arrowroot
- 1½ tsps of ground cinnamon
- 1 tsp of ground ginger
- 120g raisins
- 4 large eggs
- 75g pecans, roughly chopped
Instructions
- Preheat the oven to 150 fan / 170 conventional Lightly grease a 7-inch cake tin with coconut oil and line with baking parchment.
- In one mixing bowl, stir together the carrots and mashed pears - set aside.
- In another large mixing bowl, sift the all of the dry ingredients and stir to combine.
- Drop the eggs and 70g of the raisins into a food processor and blitz until smooth.
- Now make a well in the centre of the dry ingredients and pour in the egg and raisin mix, followed by the carrots, pear, pecans and remaining raisins.
- Fold gently until well combined and then spoon into the cake tin.
- Smooth over the top and bake in the oven for 40-50 minutes, until golden and a skewer inserted into the centre comes out clean.
- If the cake is looking a little too golden during baking, cover loosely with parchment and return to the oven until cooked through.
