- 500g (3 large) grated carrots
- 3 eggs
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 3 cups (300g) almond meal
- 1/4 cup (60ml) macadamia nut oil
- 1/4 cup honey
- 1 cup raisins
- 2 tsp gluten-free baking powder
Preheat oven to 160C. Combine carrot, eggs, vanilla, cinnamon, nutmeg, almond meal, oil, honey, raisins and baking powder. Mix well until combined.
Pour into a prepared 20-centimetre baking tin and bake for one hour to 1½ hours, or until cooked through.
Cover if necessary with foil. Remove from oven and cool completely in the tin, then turn out. Serve alone or topped with thick natural yoghurt, or a topping of your choice. It keeps in the fridge for up to five days.
Nutrition each serve: protein, 5.7 grams; carbs, 13 grams; total fat, 15 grams (saturated, 1.6 grams); kilojoules, 887. Gluten-free, low GI.
Got a favourite recipe? Share your recipe