Easter Carrot Cake!

“Good things come to those who bake.”

Yes, like a sandwich layered carrot cake with caramel icing! Why wouldn’t you?

This sponge is light and full of all natural, gluten-free ingredients which will leave you feeling energised and wanting more.. And why not, it’s Easter after all!

To make 1 cake:

For the cake:

  • 1 egg
  • 2 mugs of gluten free flour
  • 1 mug ground almonds
  • 1/3 mug raisins
  • 250g pineapple
  • 1 mug almond milk
  • 1/2 mug maple syrup
  • 3 carrots
  • 1 tsp baking powder

For the frosting:

  • 3 large bananas
  • 10 pitted dates
  • 2 tbsp almond butter
  • 1 tbsp coconut oil
  • 1 teaspoon ground cinnamon

Method:

  1. Preheat the oven to 180C.
  2. Put the flour, ground almonds, baking powder, whisked egg and raisins in a bowl and mix together.
  3. Place the almond milk, maple syrup and pineapple into a blender and blend until smooth. Once smooth pour the mix into the dry ingredients and mix together.
  4. Peel and grate the carrots and stir the peelings into the mix.
  5. Grease two cake times with coconut oil or line them with baking paper and pour the mixture in evenly.
  6. Bake for 30 minutes until the top is golden brown.
  7. Whilst the cake is cooling on a cooling rack, prepare the frosting.
  8. For the frosting: place everything into a blender with 4 tbsps of water and blend until a smooth creamy mixture forms.
  9. When the cakes have cooled spoon the frosting between the two cakes and then ice the tops.
  10. And voila, enjoy!

Laura X

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