The moistest most delicious cake and healthy too, it's definitely gluten free.

I love using ground almonds, linseeds (flaxseeds) and chia seeds when baking gluten free cakes. Almonds top the list because they make any cake or muffin so delicious and moist, plus they are packed with protein to help your body repair.  Red and yellow vegetables such as carrots contains vitamin A precursors called carotenoids (Beta carotene) that help promote vision, healthy skin and support the immune system. This recipe uses coconut oil which is a delicious source of anti-inflammatory, metabolism boosting fat, you can also use a mild flavoured olive oil or butter. I’ve topped my cake with creamed cheese and diced stem ginger. Enjoy!

INGREDIENTS

300 g grated carrots
3 eggs
1 teaspoons vanilla extract
2 teaspoons cinnamon
½ teaspoon nutmeg
300 g ground almonds
60 ml olive oil or cold pressed coconut oil or butter
120 g organic maple syrup or honey
1 cup raisins
2 teaspoons gluten free baking powder

Icing

200g full fat cream cheese, 2 tablespoons plain yoghurt or 2 tablespoon cream or coconut oil, mix together. Top with either chopped walnuts, stem ginger or toasted coconut.

METHOD

Preheat your oven to 160 C.
Combine carrot, eggs, vanilla, cinnamon, nutmeg, almonds, oil, honey, raisins and baking powder.
Mix well until combined.
Pour into a prepared 20 cm baking tin.
Bake for 1 – 1½  hours 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 whipped thick natural yoghurt and creamed cheese.
Keeps in the fridge for up to 5 days – it freezes well too, pre icing!
Serves 10.