Gluten Free Carrot Cake
Recipe provided by Good and Fugly
This cake is packed full of carrots, spices and gluten-free!
Serves 2
Ingredients
500g carrots, grated
350g almond/flax meal mix* (or just straight almond meal)
2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon nutmeg
3 eggs, whisked
¼ cup oil (we used olive)
¼ cup sweetener (maple syrup, honey, sugar)
½ cup sultanas
½ cup walnuts
Icing
250g cream cheese
100g butter
1 cup icing sugar
Method
Add all dry ingredients in a bowl and stir until combined
In a separate bowl combine eggs, oil, sweetener before pouring into the dry mixture
Pour into a cake tin and bake at 160°C for 1hr 20min or until skewer comes out clean
Allow to cool completely before icing and decorate with extra walnuts
TIP: For a lighter icing option you can whisk 250g ricotta with a little honey