Root Cake

Root Cake

Here is a healthy treat that is more veg than cake! Packed with root veg such as carrots & beetroot. As well as courgette & maple syrup for extra moisture and natural sweetness. Seeds and nuts add for simple, lovely texture additions to this loaf.
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Root Cake (GF / low-FODMAP)
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Root Cake (GF / low-FODMAP)

Prep time

25

minutes
Cooking time

1

hour 

Here is a healthy treat that is more veg than cake! Packed with root veg such as carrots & beetroot. As well as courgette & maple syrup for extra moisture and natural sweetness. Seeds and nuts add for simple, lovely texture additions to this loaf.

Ingredients

  • WET

  • 50 ml (1/4c) Coconut Oil

  • 400g Grated Veg (~2 Carrots, 2 Beetroot, 1 Courgette shredded with moisture removed)

  • 1 Orange, zested

  • 120g (~1/3c) Maple Syrup

  • 2 Eggs

  • DRY

  • 150g Self-Rising GF Flour

  • 1 tsp Cinnamon

  • 1/2 tsp Pumpkin Pie Spice (or just use more Cinnamon, if you don’t have that spice on hand! Small amounts of Clove, Ginger would make lovely additions as well)

  • 30g (1/4-1/3c) Pumpkin Seeds (or add-ins of choice)

  • VANILLA ORANGE ICING

  • 35g (1/3c) Powdered Sugar

  • Orange Juice (from zested orange)

  • 1/4 tsp Vanilla

Directions

  • Preheat oven to 160c Fan/350F. Prep a loaf baking tin with parchment paper.
  • Grate your vegetables – ensuring to squeeze excess water out of the veg once grated. Add to the rest of the WET ingredients.
  • In separate bowl, combine DRY ingredients. Fold DRY ingredients into WET and mix through.
  • Bake for 45-60 min (Mine took 60)
  • Once loaf is baked and cooled, ice with Vanilla Orange Icing Sugar for a subtle sweet topping.

Notes

  • Mix up the veg for this loaf if you’d like! An original “root” cake includes parsnips (hence the ROOTiness!) but I am not a huge fan. So in my version I used my beloved Courgette (140g). Low-FODMAP Carrot (160g), and Beetroot for that smashing color (100g).