Carrot Cake Recipe
A yummy Gluten Free Carrot Cake recipe, to spoil your friends, for a birthday party or just for you!
Cake Ingredients:
8 eggs
1 – 1 1/2 cups of nuts eg almonds, bunya nuts, walnuts or 3Tbs coconut flour
1/4 Tbs bi-carb soda
1 cup coconut sugar or 3/4 cup honey
1 1/4 Tbs All Spice
3-4 large carrots, peeled and cut into chunks
chopped walnuts
For topping:
1 – 2 handfuls of cashews or macadamias
2 – 3Tbs lemon juice
3Tbs coconut sugar or 2Tbs honey
water to cover
Method:
Blend cake ingredients in a high power blender until smooth. Pour the mix into a greased large rectangular cake tin (around 30cm x 20cm, for smaller cake tins modify amounts according to how much smaller the tin is…) Sprinkle the top with chopped walnuts. Bake at 180C until springy but firm in the middle (around 30-40 mins).
Put the topping ingredients in the blender. Blend until smooth. Pour over cake when cake comes out of the oven. Enjoy warm or refrigerate for a cool treat. Serves 8 -10, depending on how big the pieces are 😉
Copyright Zaia 2015 – Gluten Free, Grain Free Carrot Cake, Vegetarian, SCD, Paleo, Primal
Author: Zaia Kendall
Zaia grew up in a family of musicians in Holland, and has a background in top sport (snow skiing) and web development and design. She co-founded the PRI Luganville and PRI Sunshine Coast Inc (now PermEco Inc.) with Tom, and runs the “invisible structures”, like finances, business administration, website design and maintenance, writes articles and records and edits videos. She assists Tom in running the Kendall Permaculture Farm and supervising other volunteers. She is an active member of several musical projects and bands, involved in community music and runs percussion and marimba workshops, is the percussion leader for the Woodford Folk Festival People’s Orchestra and composes as well as plays music. She is passionate about community music and loves seeing people discover that they can play!
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Reblogged this on Cook Food for Health.