GLUTEN FREE CARROT CAKE
Makes: 12 slices
Nutrition: per portion 393.5 Kcal; Fat: 19.7 gr; saturated fats: 4.16 gr; monounsaturated fats: 12.3 gr; polyunsaturated fats: 2.56 gr; carbohydrates: 45.8 gr; Sugars: 29.71 gr; Fiber: 4.65 gr; Protein: 7.79 gr; magnesium: 58.75 mg (15% RDA)
Preparation & Baking time: 75 mins
- 50 gr coconut flour
- 200 gr self raising gluten free flour
- 1½ teaspoon ground ginger
- 1½ teaspoon ground nutmeg
- 2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 200 gr coconut or demerara sugar
- 4 large free-range eggs
- 500 g carrots (grated)
- 110 ml olive oil (extra to grease the cake tin)
- 1 teaspoon of vanilla extract
- 200 g cashew nuts
- 3 organic Medjool dates
- Drops of lemon juice
- 50 ml Vegetable milk – cashew, hazelnut or almond
Soak cashews and Medjool dates in water for a couple of hours. You will need them soft to make frosting.
Preheat the oven to 180ºC/350ºF. Grease a cake tin with olive oil (or butter), then dust the sides with gluten-free flour.
Mix in a bowl the flours and spices. Set aside.
Lightly beat the eggs in a large bowl, add olive oil, sugar and vanilla extract.
Pour the flour mix slowly, mixing well; at last add the grated carrots, stir again until you get a sloppy-like mixture.
Pour the mixture into the greased cake tin, then place on the middle shelf of the oven for 40-45 minutes, or until golden and an inserted skewer comes out clean (in my oven it took 45 min, but that differs). Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
Meanwhile, make the frosting. This is actually so easy and delicious! In a blender, add the soaked cashews (discard the water!), the 3 dates, vegetable drink and lemon juice. Blend until smooth. We will not need to freeze it before you can use it to layer the cake, but if you want extra hardness do so.
Once cooled, decorate the cake with the frosting (there is enough frosting to decorate the top and sides of cake).