A delicious moist Carrot Cake with a X'Mas Twist made with healthy ingredients and tastes so good, it's definitely a winner! Why not try something a little different this year at X'Mas time. Your family and friends will be amazed. Delicately flavoured with a hint of spices and dried fruit your tastes buds will be amazed.
500g grated carrots
3 free range eggs
2 teaspoons vanilla extract or paste
2 teaspoons cinnamon
½ teaspoon nutmeg
350g almond meal
60 ml macadamia nut oil or olive oil
½ cup organic maple syrup or 1/4 cup raw organic honey
1 cup fresh blueberries or chai tea soaked and drained raisins
2 teaspoons gluten free baking powder
Preheat your oven to 160°C / 320°F.
Combine carrot, eggs, vanilla, cinnamon, nutmeg, almond meal, oil, honey, soaked raisins or fresh blueberries and baking powder.
Mix well until combined.
Pour into a prepared 20 cm baking tin.
Bake for 1 – 1 ½ hours or until cooked through.
Remove from the oven and cool completely in the tin, then turn out.
Serve alone or topped with Greek style yoghurt frosting & crushed walnuts (optional).
Keeps in the fridge for up to 5 days – freezes well too!
500 g strained Greek yoghurt
60 ml pure maple syrup
2 teaspoons vanilla extract
Combine frosting ingredients and store in the fridge until needed.
Other topping suggestions:
Whipped ricotta with a little cinnamon, vanilla + honey.
Cream cheese blended with a little lemon, vanilla + honey.