Oshawa carrot cake

SnackCake and pastries8-10 slices1 hour preparation15 minutes soaking

This is what you need

Round grain brown rice100 gMixed quinoa100 gOat flakes100 g
Spelt flour100 g
Raisins blue thompson150 gPecan nuts100 gAlmond flakes8 tbspMaple syrup grade C140 ml
Cinnamon powder2,5 tsp
Ginger powder1 tsp
Nutmeg1 pinch of
Vanilla powder1 tsp
Carrot350 g
Coconut oil (deodorised)2 tbsp


Cake tin

This is how you make it

  1. Cook the rice and quinoa according to the directions on the package.
  2. Preheat the oven to 180 degrees.
  3. Do the raisins in cold water for at least 15 minutes.
  4. Toast the almond shavings briefly in a frying pan. Be careful do not get them to dark!
  5. Grease a cake tin with coconut oil. Sprinkle the toasted almond flakesout over the baking tin. Make sure you have a layer of shavings everywhere.
  6. Add the rice, quinoa, oat flakes, spelled flour, cinnamon powder,ginger powder, nutmeg and vanilla powder in a large bowl and stir well together* Add the carrot grater, nuts (whole or chopped) and raisins. As last stir the maple syrup through the mixture. Spoon everything into the baking tin and press well
  7. Bake the cake in approximately 45 minutes.
  8. Let the cake cool down before removing it from the mold, otherwise the cake might crumble. It's an upside-down cake so you have to turn the cake tin over and serve the cake bottom side up.