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This is by far the most delicious carrot cake I have never had the pleasure of eating. It is filled with half a kilo of vegetables, low in sugar and gluten & dairy free. It is also incredibly easy to make, as it does not require any electric mixing or any icing. I served this cake on father's day to eight people (myself included) and we all loved it. Looking past the moistness and lightness of this cake, it is also very good for you. The 500 grams of carrots in this cake contain lots of vitamin A and carotenoids that assist with a healthy immune system. Almond meal is always a foundation in the cakes that I bake, as they take the place of flour beautifully, create a moist texture and are choc-full of protein.
- 500g grated carrots
- 3 free-range eggs, lightly beaten
- 2 teaspoons vanilla extract or essence
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 300 g almond meal
- 50 ml macadamia coconut oil, plus extra to grease
- 160 g organic maple syrup, honey or rice malt syrup
- 1 cup sultanas
- 2 teaspoons gluten free baking powder
- Optional- 1/2 cup chopped walnuts or other nut
Cooking
1. Preheat a fan forced oven to 160 degrees celsius. Line a 18-20cm baking tin with baking paper and grease lightly with coconut oil.
2. Combine carrot, eggs, vanilla, cinnamon, nutmeg, almond meal, oil, sweetener, sultanas, baking powder and nuts, if using. Stir well until all ingredients are combined.
3. Bake in the oven for 60-90 minutes, checking every 5-10 minutes after the 60 minute mark to see if the cake is cooked through. Cover with foil if the top of the cake starts to really brown.
4. Remove the cake from the oven, leave it to cool completely in the tin and then gently turn the cake out.
Serves approx. 16. This cake is tasty enough to serve without icing but you can top with natural yoghurt if you desire.
Total Preparation time / 15 - 20 minutes
Total Cooking time / 60-90 minutes plus cooling time.
x Emily
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