I had a stack of carrots languishing in the fridge so I decided to make a wheat and refined sugar-free Carrot Cake…something that I could fill the kids up with and when they are in full locust mode after kinder and creche and that is a good-for-you-snack.
Wheat & Refined Sugar Free Carrot Cake Recipe
What You’ll Need For the Cake:
2 1/4 cups almond meal
2 teaspoons Gulten Free Baking Powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 cup macadamia nut oil
1/4 cup raw honey (see the benfits of raw honey here!)
2 teaspoons vanilla extract
3 large carrots – grated
1 cup of sultanas
What You’ll Need for the Icing:
125 g cream cheese
2 tablespoons light Agave syrup
Finely grated ring of one lemon
What You Do:
- Preheat over to 160C. Line the base of a lightly greased 20cm round, baking tin with non-stick baking paper.
- Place the almond meal, baking powder, cinammon, ginger and nutmeg in a bowl and mix to combine.
- In a separate bowl mix together the honey, oil, eggs, and vanilla extract.
- Stir carrot and sultanas into wet ingredients.
- Stir wet ingredients into dry and mix until just combined – don’t over mix!
- Pour into prepared baking tin and bake for 1 hour or until cooked when tested with a skewer.
- Cool in tin for five minutes then turn out onto wire rack and cool.
- To make the icing, place the cream cheese, agave syrup and lemon rind in a food processor and mix until smooth. Use a palette knife to spread the icing over the cooled cake and serve.
- For an even healthier alternative, skip the icing and top with natural yogurt.
- Will keep in the fridge in an airtight container for 3 days.