We're working on this Carrot Cake recipe using Breadfruit Flour

Ingredients 

• breadfruit flour 2 cups (260 grams) 

• baking soda 1 tsp 

• baking powder 2 tsp 

• ground cinnamon 1 tsp 

• ground ginger 1/2 tsp 

• ground cloves 1/2 tsp 

• nutmeg 1/2 tsp 

• coconut or olive oil 1 1/4 cups (295 ml) (use 1 cup oil for a firmer cake) 

• tightly packed brown sugar 3/4 cup (142 grams) 

• vanilla extract 1 tsp

• 4 flax eggs (4 tbsp flax meal and 6 tbsp water) 

• grated peeled carrots, 5 to 6 medium carrots 3 cups (300 grams) 

• coarsely chopped pecans 1/2 cup (65 grams) 

• raisins 1/2 cup (75 grams) 

Directions:

1. Grease and flour two 9-inch round cake pans or 22-24-cup cupcake pan. 

2. Heat the oven to 350 degrees Fahrenheit (176C). 

3. Make flax eggs- combine flax eggs and water with a fork and let rest for 10 minutes, until it is gloppy. 

4. Whisk breadfruit flour, baking soda, cinnamon, ground ginger, ground cloves and nutmeg in a medium bowl until very well blended. 

5. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla. 

6. Add the flax eggs, one tablespoon at a time, whisking after each one. 

7. Switch to a rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth. 

8. Stir in the carrots, nuts, and raisins. Share the batter between the prepared cake pans or cupcake pans. 

9. Bake until the tops of the cake layers/cupcakes are springy when touched and when a toothpick inserted into the center of the cake/a few cupcakes comes out clean, 35 to 45 minutes for the cake and 18-20 minutes for the cupcakes. 

10. Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks.

These cake is a great treat for any occasion.