Gluten Free Carrot Cake
300gm grated carrots
2 cups almond meal
60ml macadamia nut oil or olive oil
1/2 cup organic maple syrup or 1/4 cup raw organic honey
3 organic eggs
2 teaspoons vanilla extract or paste
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup of chopped walnuts
1 cup fresh blueberries or sultanas
2 teaspoons gluten free baking powder
Preheat your oven to 160°C / 320°F.
Combine carrot, eggs, vanilla, cinnamon, nutmeg, almond meal, oil, honey, sultanas and baking powder.
Mix well until combined.
Pour into a prepared 20 cm baking tin.
Bake for 1 – 1 ½ hours or until cooked through.
Cover, if necessary, with foil.
Remove from the oven and cool completely in the tin, then turn out.
Serve alone or topped with cashew cream lime frosting (see below).
Keeps in the fridge for up to 5 days but also freezes well!
Cashew Cream Coconut Lime Frosting
3/4 cup cashews
2 tablespoon coconut oil
1/4 cup coconut cream
2 tablespoon maple syrup
1 teaspoon vanilla essence
Juice and zest of 1 lime
Soak cashew nuts for 30 minutes.
Drain the cashews and add all ingredients to a blender.
Blend on high until all ingredients are smooth.
Spread evenly on the whole carrot cake or add to individual slices of cake as needed.