500 g (17 ½ oz) grated carrots
3 organic eggs
2 teaspoons vanilla extract or paste
2 teaspoons cinnamon
½ teaspoon nutmeg
300 g (10 ½ oz) almond meal
60 ml (2 fl oz) macadamia nut oil or your choice of extra virgin olive oil or quality butter
160 g (5 ½ oz) organic maple syrup, raw honey or date syrup
1 cup raisins
2 teaspoons gluten free baking powder
Greek style yoghurt or vanilla frosting to serve
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 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 Greek style yoghurt or vanilla frosting.
Keeps in the fridge for up to 5 days – it freezes well too!