This is a cake you can have any time of day. You could just as easily make it with all-purpose flour but the tigernut flour makes it more nutritious and a bit more like a pudding cake . Either way it's super tasty.
If you go with the tigernut flour let it completely cool then refrigerate it before slicing.
1 cup olive oil (or melted and cooled brown butter if you have extra in the fridge)
1 cup maple syrup
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon crushed pink pepper
1 teaspoon cardamom
2 cups tigernut flour
1 + 1/2 teaspoons baking soda
3/4 teaspoon salt
2 cups carrots, shredded
Pre-heat your oven to 350º
Spray and line an 8" round baking pan with non-stick spray and parchment paper Set aside.
In a medium bowl whisk the eggs then drizzle the olive oil and maple syrup as you whisk.
Whisk in the spices. Evenly sprinkle the flour of the mixture and then evenly scatter the baking soda and salt over the flour. Gently whisk until everything is incorporated. Gently fold in the carrots with a spatula. Pour the batter into your prepared baking pan and bake it.
Once the cake is done ,remove it from the oven and let it cool for an hour before removing it from the pan. The timing of the bake will depend on your oven but about 25-30 minutes.