Gluten-Free Carrot Cake

This recipe uses a truck load of carrots which are rich in beta carotene for eye, brain and immune health!

Instead of straight almond meal, I use a mix of whatever nuts / seeds I have in the pantry because it adds a lovely flavour & every nut/ seed has a different nutrient profile so by eating a variety we’re supporting diversity of our gut bacteria. flaxseeds are particularly nourishing for the gut and hormones!

INGREDIENTS

  • 500 grams carrots, grated

  • 350 grams mixed almond or flaxseed meal

  • 2 tsp baking powder

  • 2 tsp ground cinnamon

  • 1 tsp nutmeg

  • 3 eggs, whisked

  • 1/4 cup oil (olive or coconut)

  • 1/4 cup maple syrup

  • 1/2 cup sultanas

  • 1/2 cup pumpkin seeds

ICING (beat the following until smooth)

  • 250 grams cream cheese

  • 100 grams butter

  • 1 cup icing sugar

  • walnuts for decoration

METHOD

  1. Combine dry ingredients in a bowl.

  2. Whisk wet ingredients in a separate bowl before adding to dry ingredients.

  3. Pour into a cake tin and bake at 160 degrees celsius for 1 hour 20 minutes until skewer comes out clean.

  4. Allow to cool completely before icing (if doing so) and decorate with walnuts.

Enjoy!

Snacks, Healthy TreatsSamantha Changluten free, carrot cake