20cm square tin or Ikg (21b) loaf tin

Ingredients

• 2 large carrots (200g), peeled
• 120g butter, softened (or 100g coconut oil) – plus extra for greasing
• 75g dark muscovado sugar (or coconut sugar)
• 100g blackstrap molasses (or black treacle)
• 3 large eggs
• 2 unwaxed lemons, Grated zest
• 150g ground almonds
• 70g tapioca starch
• 3 tsp gluten free baking powder
• 4—6 tsp ground ginger, to taste
• 2 tsp ground cinnamon
• 2 tsp vinegar
• 75g Walnuts, chopped
• 50g Raisins

Method

• Preheat the oven to 1800/Fan 1600/Gas 4. Grease the sides of the cake tin or loaf tin and line the base with baking parchment.
• Finely grate the carrots and tip into a large bowl; set aside.
• In a food processor, or using an electric hand whisk, beat together the coconut oil (or butter), sugar and molasses (or treacle) until creamy.
• Add the eggs, Lemon zest, ground almonds, tapioca starch, baking powder and spices — decide how gingery you would like it to be. Blitz until thoroughly combined, creamy and lighter in colour.  Add the vinegar and blend well to incorporate, scraping down the sides.
• Transfer the mixture, and the walnuts and raisins, to the bowl of grated carrot and beat with a wooden spoon, just until the carrot, walnuts and raisins are incorporated.
• Scrape the mixture into the prepared tin and gently level the surface. Bake for about 40 minutes if using a square tin, or up to an hour if using a loaf tin, until a skewer inserted into the centre comes out clean. Leave to cool in the tin.
• Serve warm or at room temperature —it is delicious with double cream, or chilled thick coconut milk.  Store the parkin in an airtight container and eat within a week.