Carrots are commonly linked with healthy vision, and this is because of the beta-carotene (Vitamin A) that helps convert signals from the eye to the brain to help us see in low-light.
Did you need any other excuse to enjoy delicious carrot cake this Easter? This cake is packed full of carrots, spices and gluten-free!
Rated 3.4 stars by 5 users
Vegetarian
4
15 minutes
80 minutes
500g carrots, grated
350g almond/flax meal mix* (or just straight almond meal)
2 tsp baking powder
2 tsp ground cinnamon
1 tsp nutmeg
3 eggs, whisked
1⁄4 cup oil (we used olive)
1⁄4 cup sweetener (maple syrup, honey, sugar)
1⁄2 cup sultanas
1⁄2 cup walnuts
250g cream cheese
100g butter
1 cup icing sugar
Add all dry ingredients in a bowl and stir until combined
In a separate bowl combine eggs, oil, sweetener before pouring into the dry mixture
Pour into a cake tin and bake at 160°C for 1hr 20min or until skewer comes out clean.
Allow to cool completely before icing and decorate with extra walnuts.
For a lighter icing option you can whisk 250g ricotta with a little honey.
The combination of almond and flaxseed meal is an excellent flavour combination as well as providing a healthy dose of fibre.
