Healthy Gluten Free Carrot Cake

Healthy Gluten Free Carrot Cake

This is my ultimate carrot cake featured in my cookbook - Purely Delicious. It's loaded with protein and essential minerals and scented with cinnamon, vanilla bean and a little organic maple syrup. Carrots are the richest source of beta-carotene, which converts to vitamin A in the body. Vitamin A is essential for tissue growth and repair, thyroid function and iron mobilisation. This is a purely delicious and simple one bowl cake a whole family will enjoy. I love to frost my cake with thick Greek style yoghurt.

INGREDIENTS

Makes 1 cake

500 g grated raw carrots

3 large organic eggs

2 teaspoons vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

300 g almond meal

60 ml macadamia nut oil or olive oil

125 ml raw honey or maple syrup

1 cup rasins

1/2 cup walnuts, chopped

2 teaspoons baking powder

FROSTING

250 ml Labneh or cream cheese

2 tablespoons honey or maple syrup

1 teaspoon vanilla extract

METHOD

Preheat your oven to 160°C / 320°F.

Combine carrot, eggs, vanilla, cinnamon, nutmeg, almond meal, oil, honey, raisins and baking powder.

Mix well until combined.

Pour into a prepared 25 cm baking tin.

Bake for 1 hour 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 combined frosting. 

Keeps in the fridge for up to 5 days – it freezes well too!

NOTES & INSPIRATION

Topping suggestions:

I’ve used thick natural Greek Style yoghurt for my topping, you can also use the following:

Whipped ricotta with a little cinnamon, vanilla and honey.

Cream cheese blended with a little lemon, vanilla + honey.

A dairy-free cream made from 1 cup of raw cashew nuts or macadamias blended with ½ cup of water or orange juice and a little vanilla. Blend in a good quality blender like a Vitamix until smooth and creamy. Allow to sit in the fridge for 30 minutes to thicken slightly. Add a touch more water if you need to thin it down a little.

Check out my Raw Carrot Cake, and Vanilla frosting.

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