CARROT CAKE

 

 

CARROT CAKE
 
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Author:
Recipe type: CARROT CAKE
Serves: 8
Ingredients
  • 500 g (3 large) grated carrots
  • 3 free-range eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
½ teaspoon nutmeg
  • 3 cups (300 g) almond meal
  • ¼ cup (60 ml) macadamia nut or olive oil
  • ¼ cup honey
  • 1 cup raisins
  • 2 teaspoons gluten-free baking powder
Instructions
  1. Preheat your oven to 160 C.
  2. 2. Combine carrot, eggs, vanilla, cinnamon, nutmeg, almond meal, oil, honey, raisins and baking powder.
Mix well until combined.
  3. Pour into a prepared 20 cm baking tin.
  4. Bake for 1 – 1½ hours or until cooked through.
  5. Cover if necessary with foil.
  6. Remove from the oven and cool completely in the tin before removing it.
  7. Serve alone or topped with thick coconut yoghurt or topping of your choice.
Keeps in the fridge for up to 5 days – it freezes well too!