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Gluten free carrot cake

Fish & shellfish free FS
Gluten free GF
Soy free SF
Vegetarian V

Ingredients

Serves 4 people
  • Carrots, grated – 500g
  • Almond/flax meal mix (or just straight almond meal) – 350g
  • Baking powder – 2 teaspoons
  • Ground cinnamon – 2 teaspoons
  • Nutmeg – 1 teaspoon
  • Eggs, whisked – 3
  • Olive oil – 1/4 cup
  • Sweetener (maple syrup or honey) – 1/4 cup
  • Sultanas – 1/2 cup
  • Walnuts – 1/2 cup

Icing

  • Ricotta – 250g
  • Sweetener (maple syrup or honey) – 2 tablespoons
  • Vanilla extract – 1 teaspoon

Method
  1. Preheat oven to 160°C. Line a cake tin with baking paper.
  2. Add all dry ingredients in a bowl and stir until combined.
  3. In a separate bowl combine eggs, oil and sweetener before pouring into the dry mixture.
  4. Pour into a cake tin and bake for 1hr 20min or until a skewer comes out clean.
  5. Allow to cool completely before icing.
  6. To make the icing, whisk ricotta, sweetener and vanilla extract until smooth. Spread over cooled cake and decorate with extra walnuts.

Recipe tips

  • The combination of almond and flaxseed meal is an excellent flavour combination as well as providing a healthy dose of fibre.
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