Carrot Carrot Honey Cake

Yes, I realise I have written the word 'carrot'twice in the title. That's because this recipe truly does bring out the carrot flavour of carrots. Cooking the carrots and mashing is the key. Using a microwave or steaming them is better than boiling, because it retains the flavour. Packed full of vitamin A, this recipe is egg-and dairy-free.

• Ready In: 1 hr
• Serves: 8
• Yields: 2 loaves

Ingredients

• 3  carrots
• 1  tablespoon water
• 3  tablespoons  oil
• 1⁄4 cup honey
• 1⁄4 cup applesauce
• 1 1⁄2 cups self-raising flour (whole-wheat or plain)
• 1⁄4 teaspoon salt
• 2  tablespoons ginger powder (optional)
• 1⁄4 cup sunflower seeds (optional)

Directions

1. Chop the carrots into chunks and place the carrots and water in a bowl and cover the top with cling wrap. Place in the microwave and heat for 15 min on high.
2. Preheat the oven to 350 degrees F/180 degrees Celsius Lightly grease the bottom of two mini loaf pans or one medium loaf pan.
3. Place in a large mixing bowl and mash with a fork or potato masher. Don't worry if it's not very smooth.
4. Add the oil, honey and applesauce and mix.
5. Add the flour and salt and ginger powder. Mix until even.
6. Pour into 2 mini loaf pans or one medium loaf pan. Cooking time is similar for both, although you might have to cook for longer if using a medium loaf pan. Sprinkle sunflower seeds evenly on top.
7. Bake for 30-35 min if using two mini loaf pans, or 35-45 min if using medium size.
8. Allow to cool for a minute before turning out.