Ingredients

330 gr cooked and mashed carrots

180 ml coconut oil (Virgin cold-pressed)

5 gr cinnamon, ground

.6 gr nutmeg, ground

1.25 gr salt

200 gr brown sugar or 190 gr of sucre cassonade

60 gr sour cream (or creme fraiche epaisse)

7 gr vanilla extract

3 eggs

250 gr all-purpose flour (10 - 12% protein)

7 gr bicarbonate of soda

Preparation

  1. Peel and roughly chop 5 carrots. Put into a saucepan with about 1/2 cup water, 1/2 tsp sugar, and 1/2 tsp salt. Cook 10 - 15 minutes or until soft. Cool in pan. Drain, mash, and then measure the carrots.

  2. Measure coconut oil and add to saucepan. Add cinnamon, nutmeg, cardamon, and salt to this same pan, then melt together slowly. Set aside to cool slightly.

  3. Heat oven to 175c. and prepare bundt pan by buttering and flouring the inside of pan. (I used 23 x 8 cm bundt.)

  4. Place the warm, spiced oil in a large mixing bowl. Add the brown sugar. (If you are using sucre cassonade add up to 1 tbsp honey or golden syrup.) Using either a stand-up mixer with paddle attachment or a handheld electric mixer, mix these ingredients until they are well blended. Add the sour cream and the vanilla. Mix for 1 minute.

  5. Break 1 egg at a time into a small bowl (to ensure it is healthy) then add it to the cake mixture. Mix well after each addition.

  6. Add the cooked carrots and mix 30 seconds.

  7. Take the bowl off of your mixer and put it onto your kitchen scale. Place a fine grade cooking sieve (with a handle so it won’t fall into bowl) on top of the bowl. Zero out the weight. Now, using a serving spoon, scoop out the flour from the sack until you reach 250 gr. If you get too much flour, no problem! Just scoop it out of the sieve.

  8. Zero out the weight again and add 7 gr of bicarbonate of soda. You can now take your bowl off of the scale. Using your spoon, sift the flour + soda on top of your batter. (This ensures an even distribution of lump-free dry ingredients.) Return the bowl to the mixer.

  9. Turn your mixer onto the very lowest setting and mix for 10 seconds. Raise the paddle and scrape with a bowl scraper. Repeat JUST until the flour is mixed!

  10. Pour into prepared pan and cook for 30 - 35 minutes. Cool in pan for about 15 minutes, and then on rack for 1 hour.