ミリー・マッキントッシュさんのインスタグラム動画 - (ミリー・マッキントッシュInstagram)「Today’s kitchen adventure was all about baking a yummy paleo carrot cake with my favourite little helpers 🥕🧡 Recipe from: @greentwistcooking Ingredients 250 grams grated carrots or juice pulp from juicer 125 grams almond flour 125 ml coconut oil or butter 6 dates 2 tbs sweetener (I use maple syrup) 2 medium eggs ½ an orange (zest & juice) 1 tsp baking powder 1 tsp baking soda 1 tsp gingerbread spices For the frosting 60 ml coconut cream 30 ml coconut milk (or another thicker plant milk) 1 lemon (zest & juice) 1 tsp vanilla extract 1 tbs sweetener (honey, maple syrup or another liquid sweetener) Instructions 1. Pre heat the oven to 160c 2. Grate the carrots, put them with the eggs, orange & dates in the mixer & blend 3. Mix all the dry ingredients in a bowl 4. Melt the coconut oil or butter & put it in the mixer with the wet ingredients 5. Now blend in the dry ingredients. The mix needs to be a bit moist but not too much. Is it too dry? Add another egg. Is it too wet? Add some flour 6. Spread the mix in a cake form lined with baking paper 7. Bake the cake in 30-35 minutes, check after 20 minutes how it is developing. 8. Let it cool & top with the frosting For the frosting 1. Add all the ingredients to a small pan and let it melt on low heat 2. Stir regularly 3. When mixed take the mix off the heat & add a little bit of water for a smooth texture 4. Let the frosting cool a little until thickened 5. Glaze the cake and let it set in the fridge And there you have it – our carrot cake, baked with love and a few too many icing fingerprints 😂 What’s your favourite cake to make with your kids? Let’s share some baking inspiration 🙌🏻」9月5日 16時26分