Gluten Free Carrot Cake
On special request from a work colleague, I got busy in the kitchen yesterday and made this gluten free carrot cake which is free of any refined sugar, gluten and grains for her birthday. I was a little nervous of how it would taste but I have to say it was AH-MAY_ZING. I can’t wait for an ocassion to make another one.
Who say you can’t have your cake and eat it too!!!
Ingredients
- 1 cup coconut flour
- 2 teaspoon baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp nutmeg
- 8 eggs
- 3 carrots, peeled
- 1/2 cup maple syrup or sweetener of choice
- 1 tsp vanilla extract
- 1/2 cup Coconut Oil
-
1/2 cup chopped walnuts
-
6 medjool dates, pitted and chopped
Cream Cheese Icing (optional)
- 250g cream cheese
- 3 tbs maple syrup or sweetener of choice
- 2 tbs Coconut Oil
Method
- Preheat oven to 170 degrees
- If you have a Thermomix, place chopped carrots and whizz on speed 8 until they are pulverised. If you dont have a Thermomix then you could either do this in the food procesor or manually grate them.
- Place the rest of the ingredients into a Thermomix or food processor and whizz until combined
- Pour into a lined 7 inch square tin
- Bake for 1 hour, 20 mins or until an inserted skewer comes out clean. *Check your cake after 1 hour to see how it is progressing. If it is getting a little too golden on top, then cover with a piece of alfoil
- Remove from the oven and leave to cool in the tin for 5 minutes then transfer to a cooling rack.
- Optional Icing- To to make the icing, whip all ingredients in your Thermomix (with butterfly attachment, speed 4) or use electric beaters to whip until it is light and fluffy.
- Spread onto the cake and serve.