Healthy Gluten Free Carrot Cake

Name: Purely Delicious Cookbook - Hardcover
Brand: The Healthy Chef
SKU: HCBKA-109-UN
Price: 64.95 AUD
Availability: OutOfStock

This is my ultimate carrot cake featured in my cookbook - Purely Delicious. It's loaded with protein and essential minerals and scented with cinnamon, vanilla bean and a little organic maple syrup. Carrots are the richest source of beta-carotene, which converts to vitamin A in the body. Vitamin A is essential for tissue growth and repair, thyroid function and iron mobilisation. This is a purely delicious and simple one bowl cake a whole family will enjoy. I love to frost my cake with thick Greek style yoghurt.

Healthy Gluten Free Carrot Cake Recipe

by Teresa Cutter

INGREDIENTS

Makes 1 cake

500 g grated raw carrots

3 large organic eggs

2 teaspoons vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

300 g almond meal

60 ml macadamia nut oil or olive oil

125 ml raw honey or maple syrup

1 cup rasins

1/2 cup walnuts, chopped

2 teaspoons baking powder

FROSTING

250 ml Labneh or cream cheese

2 tablespoons honey or maple syrup

1 teaspoon vanilla extract

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Purely Delicious Cookbook - Hardcover

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METHOD

Preheat your oven to 160°C / 320°F.

Combine carrot, eggs, vanilla, cinnamon, nutmeg, almond meal, oil, honey, raisins and baking powder.

Mix well until combined.

Pour into a prepared 25 cm baking tin.

Bake for 1 hour or until cooked through.

Cover, if necessary, with foil.

Remove from the oven and cool completely in the tin, then turn out.

Serve alone or topped with combined frosting.

Keeps in the fridge for up to 5 days – it freezes well too!

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Organic Pea Protein Vanilla - 800g

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Teresa Cutter a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef.

by Teresa Cutter, Nutritionist + Chef

Teresa Cutter is a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef. She has been creating simple, wholefood recipes for over 30 years.