Gluten free carrot cake
*You’ll be everyone’s best friend.
Carrot Cake:
1 ½ cup almond meal
½ cup ground flaxseed
1/2 cup fresh dates
½ cup dried apricots
3 large carrots peeled and diced
2 tbls chia seeds
½ tsp cinnamon
¼ cup shredded coconut
¼ cup raisins
½ tsp orange zest
Filtered water to use if a bit dry
Cashew cream frosting
2 cups cashews (soaked for a few hours prior)
1 tbls rice malt syrup or honey
2 tsp lemon juice
1 tbls coconut oil
water as required
Decorate with seeds/nuts or dried fruits and shredded coconut
Method for frosting:
Place all cashews in processor and blend until cashews become a cream consistency, scrape down sides and the add syrup, juice and coconut oil, and continue to blend until a smooth cream consistency.
Add water as needed – the more the cashews have been soaked the less water will be needed.
Method for carrot cake:
Line a loaf tin with baking paper
Place carrots, almond meal, flaxseed, dates, dried apricots and cinnamon in processor.
Add coconut, raisins, orange zest, chia seeds into the processor and briefly blitz so you have some different texture. Place half mixture into the loaf pan and pat down, layer with a bit of frosting, you can sprinkle some shredded coconut or seeds if you like, then layer more carrot mixture and finish with frosting on top.
Cover loaf tin with glad wrap and refrigerate for a few hours.
After you pull the cake out of tin by pulling up the baking paper, decorate with seeds/nuts or other dried fruits and shredded coconut.
Cut with a very sharp knife into 12 pieces.
*This is the best plate to take to function/office morning tea/birthday cake.
