Flourless Carrot Cake

Serves: 10

Ready in: 60 mins +

Gluten Free‏

Know your nutrients

Calories

592 -

Fat

51.2g -

Saturates

24.3g -

Sugars

8.4g -

Salt

0.14g -

Protein

10.6g -

Carbs

31.5g -

Fibre

4.8g -

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Carrot cake must be one of the most popular cakes for tea-time, and this healthier version won't feel any less indulgent. It may be made without flour or refined sugar, but it definitely does not compromise on taste or flavour! Recipe courtesy of Dr Michelle Braude, nutritionist and author of The Food Effect Diet and The Food Effect Diet Vegan, available through Instagram.

Ingredients
Method

Ingredients:

3 large free-range eggs
200g xylitol sugar alternative
2 tsp vanilla essence
120ml melted coconut oil
200g ground almonds
100g desiccated coconut
2 tsp cinnamon
½ tsp nutmeg
50g grated carrot
100g pecan nuts or walnuts, roughly chopped

For the dairy-free icing (optional):

150g unsalted cashew nuts, soaked in boiling water for 30 minutes, or overnight in cold water
60ml agave or maple syrup
2 tbsp coconut oil
1 tsp vanilla extract
pinch of sea salt

method:

First make the cake. Preheat the oven to 160C/325F/Gas 3. Beat the eggs, sugar, vanilla and oil until light and well combined. Add the ground almonds, coconut, cinnamon and nutmeg, and stir until just combined. Then add the grated carrot and chopped nuts, and mix until well combined.
Line a 23cm spring-form tin with baking paper and spray the sides with non-stick baking spray or oil. Spoon the batter into the prepared pan, then bake in the pre-heated oven for 45 minutes to 1 hour, until a toothpick inserted in the cake comes out clean.
Allow the cake to cool in the tin for about 10 minutes, then loosen the edges with a knife and remove from the tin to cool. When totally cool, prepare the icing (see below) and spread thickly all over the cake.
To make the icing, drain and rinse the soaked cashew nuts. Combine all of the icing ingredients in a high-speed blender or food processor, and blend until smooth and creamy. You may need to scrape the mixture down and pulse a few times to achieve the desired consistency. Remove from the blender and set aside. Spread over the carrot cake once it has completely cooled.

Print Recipe www.instagram.com/thefoodeffectdr