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Carrot cake

Photo: Paul Cutter

Time
1-2 hours
Difficulty
Easy
Serves
16
Special options
Wheat-free,

A moist cake made without gluten.

Ingredients

  • 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

Method

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.

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