Fermented Carrot Cakes
This recipe makes a deliciously moist carrot cake. Fermenting beforehand allows for the microbes in the Kombucha to start to pre-digest the grains and also detoxify from pesticides and moulds. They also make new bioactive substances. What's not to love. Switch out the lemon icing for vanilla essence or grated carrot if you prefer not to have the lemon flavoured icing.
Ingredients
- 100 gms of grated carrot
- 150 gms of Gluten free self-raising flour
- 100 gms of organic cane sugar
- 100 gms of coconut oil
- 4 eggs
- 40 mls of Kombucha
- For icing: 2 dessert spoons of icing sugar
- For icing: Squeeze of lemon juice
- For icing: 1/4 tsp of lemon rind
Method
- Add the grated carrot, flour, sugar, eggs and oil into a bowl and combine until smooth. It sometimes helps to melt the coconut oil beforehand.
- Stir in the Kombucha, cover and leave to ferment for 1-4 hours.
- Pour into a greased or lined round shallow cake tin.
- Bake on a moderately hot oven (160 degrees C in my oven) until the sides of the cake are pulling away from the sides (around 30 minutes).
- Place onto a wire rack to cool down for about 10 minutes.
To make the icing
- Combine the icing sugar, lemon juice and lemon rind until smooth
- Spoon the mixture onto the cakes whilst it is still warm so that it will seep into the cake.
- Enjoy!