Deliciously moist carrot pie

Personally I really like all kind of veggie-fruit-root infused cakes and breads. Kind of compromise with consciousness: get to eat baked goods, and get something healthy too, all in one piece. The best part is that many of those recipes are easy-peasy. Don't believe me? Well, take a look at this one, for example.

This carrot pie is great to serve for a breakfast or as an any-time-of-a-day snack. Enjoy!

Ingredients:

3 medium sized carrots, shredded
2/3 cups of brown sugar
1/3 cup of extra virgin olive oil (approximately 80 ml)
1/3 cup of creme fraiche
2 eggs
1 1/2 cups of all-purpose flour (or 1 cup of all-purpose flour and 1/2 cup of wholewheat flour)
1/2 tsp baking soda
1/2 tsp baking powder
nutmeg
cinnamon
salt
30 gr shredded coconut (optional)

Preparation:

Preheat the over to 190C. Prepare a pan.

Combine carrots, sugar, olive oil, creme fraiche and eggs. Use spatula or a spoon.

In a separate bowl combine dry ingredients (except for coconuts, if using). Fold dry ingredients into wet, add shredded coconut and combine well.

Pour batter in a pan, and let it bake for 45-50 minutes. To check if it's done - put in toothpick. Once it comes out clean - a pie is ready.

Let it cool before serving.

Serve with jam, mascarpone or vanilla ice cream.

Yum!