I don't know about you but I love carrot cake, and over the years I have come up with my own versions that suit my family's dietary needs. I came across this recipe by Magdalena Roze in the Australian Natural Health magazine. It's a winner, full of healthy ingredients, gluten free, easy and tastes great.
3 cups of almond meal
2 tsp of vanilla powder of vanilla extract
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp gluten free baking powder
1/2 cup of maple syrup
1/4 cup of macadamia oil ( I used olive oil works just as well)
zest of 1/2 orange (optional)
juice of 1/2 orange
3 eggs lightly beaten
4 medium carrots grated
1/2 cup pumpkin seeds, toasted
1/2 cup of walnuts
1 cup (200g) ricotta
30g maple syrup
pinch of cinnamon
a few drops of vanilla extract
1/2 almonds, toasted
1/2 walnuts chopped ( you can use which ever nuts you like)
Preheat the oven to 180 degrees. Grease a 20cm round tin and line the base with baking paper.
Place the almond meal, vanilla, cinnamon,nutmeg and baking powder in a bowl and mix with wooden spoon. Add the maple syrup, oil,orange zest (if using), orange juice and eggs and stir until combined. Gently fold in the grated carrot, followed by the pumpkin seeds and walnuts.
Pour mixture into the cake tin. Then bake for around an 1 hour, or until skewer comes out clean. I found that it can be between 40 and 55 minutes.
At this point don't forget to lick the bowl, the mixture is so good.
Leave in pan for 20 minutes then turn out onto wire rack to cool completely.
To make the icing using the electric mixer to beat together the ricotta, maple syrup, cinnamon, and vanilla in a bowl. Add 2 tbsps of water and continue beating until the mixture is smooth and airy. Cover and refrigerate until needed.
Once cake has cooled spread the ricotta icing on top with spatula and top with chosen nuts.
Cake can be stored in the fridge for 3 days.