Carrot cake is an all time favourite!! I’m excited to share with you my gluten free carrot cake recipe that is both healthy and delicious.
Gluten free carrot cake
2 large grated carrots
1 tsp cinnamon
1/4 tsp ground nutmeg
1- 1/2 inch fresh grated ginger
1/2 cup chopped walnuts
150g almond meal
3 free range eggs
30 mls cold pressed olive oil
¼ cup rice malt syrup
1 tsp baking powder (aluminium free)
Preheat your oven to 180C.
Line a cake tin (25cm x 10cm) with baking paper.
In a large bowl combine grated carrots, walnuts, cinnamon, nutmeg, ginger and almond meal.
In another bowl, whisk together eggs, olive oil and rice malt. Add egg mixture to larger bowl and mix with a large wooden spoon until well combined.
Pour mixture into your cake tin and bake in the oven for 45 – 60 minutes, until golden brown or a skewer comes out cleanly from the centre. Store in fridge.
Serve with coconut yogurt. Perfect with a cup of warming herbal tea