For non British people, carrot cake is a bit of a mystery. Vegetables? Cake? It just doesn’t seem to make sense. I first had carrot cake in the Eurostar from Paris to London. It was love at first bite, but for a long time, carrot cake remained a strange yet tasty British eccentricity to be enjoyed on Eurostar journeys.
Fast forward to several years later, I am a now a huge fan of vegetables in sweet cakes. Is it one of your 5 a day? Is it a sweet treat? It is both!
With equal weights of courgette and brown rice flower, this is a vegetable packed cake. It is not overly sweet but has a rather delicate sweetness.
The rice flour makes the cake it light as air and delicately crumbly.
I sweeten it with brown rice syrup, as recent research suggests that it is one of the healthiest sweeteners, as it contains glucose which is turned into glycogen (energy for the muscles) and no fructose which can not be turned into glycogen and which therefore goes to your bloodstream and leads to insulin resistance and weight gain.
I love this courgette lemon gluten-free cake as it is, but for extra sweetness, add the lemon drizzle. If you need any equipment then check out one of your local stores or try Ebay, I have gained lots of great things on there.