Carrot and Walnut Cake

Apr 16

This is the best carrot and walnut cake I have ever made! It’s moist, light and tastes delicious. This was the first time making it gluten and dairy free, so honestly I was a little hesitant to start, but thanks to my MIL and her quality baking skills, she gave me her recipe to share with you!

Ingredients

· 1 cup Self raising flour (GF)

· 1/2 cup Plain flour (GF)

· 1/4 cup brown or coconut sugar

· 3/4 cup olive oil or coconut oil

· 1/4 cup maple syrup

· 3 eggs

· 1 tsp bi carb

· 1/2 tsp ground cinnamon

· 1/4 tsp ground nutmeg

· 2 large carrots grated

· 1/2 cup (or more) of chopped walnuts

· Organic Coconut cream

Method

· Preheat oven 155 deg c fan forced

· In one bowl sift flours and add bi carb and cinnamon

· In another add sugar, oil maple syrup, eggs and whisk together. Pour wet ingredients into dry ingredients, add grated

carrots and chopped walnuts. Stir till all combined.

· Bake for 50 mins (check at 35 mins with a knife)

· When cool, sieve icing sugar lightly on top or make coconut whipped cream to replace cream cheese frosting.

· Whip Coconut whipped cream is made by:

Selecting a good quality brand of coconut milk or coconut cream (we like this brand, or macro organic)
Chilling can overnight in the refrigerator to harden (chilling in the freezer doesn’t work as well)
Scooping hardened coconut cream into a mixing bowl and leaving any clear liquid behind etc. (can add this to smoothies!)
Whipping with a hand mixer or stand mixer until light peaks form
Optionally sweetening with sifted icing sugar
Sprinkled some more chopped walnuts on top.

Enjoy!