This healthy, tasty twist on the classic carrot cake is also gluten free, making it perfect for those with intolerance.
INGREDIENTS
350g Almond Flour
2 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp gluten-free baking powder
1/2 cup (125ml) maple syrup (alternate honey or 125g muscovado sugar)
1/4 cup (60ml) macadamia oil (alternate avocado oil, vegetable oil, coconut oil, extra virgin olive oil, try using organic version as possible)
Zest and juice of 1/2 an orange
3 eggs, lightly beaten
500g carrots, coarsely grated
1/3 cup (40g) chopped walnuts, plus extra to serve
1/4 cup (40g) almonds, roasted, chopped
ICING
200g firm ricotta (cream cheese)
1 tbs maple syrup (50g icing sugar)
Pinch of ground cinnamon
1/2 tsp vanilla extract
METHOD Preheat the oven to 180°C. Grease a 20cm round cake pan and line with baking paper. Place the almond flour, vanilla, cinnamon, nutmeg and baking powder in a bowl and use a wooden spoon to combine. Add maple syrup, oil, orange zest and juice, and egg, and stir until well combined. Gently fold in the carrot, then add walnuts.
Spoon batter into the prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted in the center comes out clean (cover with foil if the top becomes too brown during cooking). Remove from oven and allow to cool slightly in the pan before turning out onto a wire rack to cool completely.
For the icing, whisk the ricotta, maple syrup, cinnamon and vanilla in a stand mixer or hand mixer until combined. Add 2 tbs water and continue whisking until smooth. Using a spatula, spread the ricotta icing on top of the cake. Sprinkle with roasted almonds and extra chopped walnuts to serve.
You can keep the cake in an airtight container in the fridge/out side for up to 4 days.
Trust me this cake wont last that long, in my household it's finished in 1 day or maximum in 2 days.
You can use same batter to make cupcakes and decorate as you wish.
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