Lucky for you all I don’t keep my recipes under lock and key, especially when it comes to this one! My friend Bonnie has just had a baby girl and I wanted to take her something special (and breastfeeding diet friendly) to the hospital for when I meet baby Willa for the first time (first impressions count). I went scratching through my recipe drawer and came across my Nana Walker’s carrot cake recipe. Whilst Nana’s carrot cake was the yummiest of them all, the recipe contained brown sugar, wholemeal flour and canola oil! All bad and wrong unfortunately. I spent some time early this morning analysing the ingredients and the modifications I could make and I am not usually one to blow my own trumpet but this carrot cake recipe is actually the BEST carrot cake I have EVER eaten healthy or otherwise. I think my Nana Walker must’ve been in the kitchen with me today..these truly are perfect and I know she would have loved them. This recipe will make one large cake, or a loaf and half a dozen muffins. Today I made the latter and Maggie and Darryn both had a muffin after dinner and Daz started talking about how he himself would sell these at the market for me because he loved them so much. What a testimonial! Not very often that you get a gluten, dairy and sugar free recipe that tastes like the actual thing if not better.
Nellie’s Carrot Cake
You will need:
1 & 1/2 Cups Ground Almonds
1/2 Cup Brown Rice Flour
1/2 t Himilayan Sea Salt
1 & 1/2 t Baking Soda
1.5 t Mixed Spice
1 t Cinnamon
1/2 t Ground Ginger
1/2 cup coconut threads
1 cup coconut oil (melted)
1/4-1/2 cup rice malt syrup or sweetener of your choice depending on how sweet you like it
1 tsp organic&sugar free vanilla essence
1/2 cup chopped walnuts
2 cups grated carrot
1/4 cup chopped dates (if going fructose free then do not add these)
Mix in a bowl the almonds, rice flour, baking soda, spices, salt, coconut and walnuts. In another bowl mix the eggs, coconut oil, rice syrup and vanilla well. Mix in carrot to the dry ing. Add the wet to the dry ing and mix until just combined. Pour in to either a cake tin (greased with coconut oil and lined with baking paper) or a loaf tin (greased and lined) and 6x muffin patty cases in a tin. Bake at 180 degrees, take the muffins out after 15-20mins and the loaf will take about 45-50 mins. The cake will take about 55-60 mins. They are ready when they are browned on top slightly sugar crispy and bounce back. Let cool and then ice!
Cashew Cream Cheese Icing.
You will need: 1.5 Cup raw cashews, soaked 2-3 hours and rinsed, 4 T coconut oil melted, 2 T rice malt syrup or raw honey, 1 t Vanilla, juice of 1 fresh lemon, 1/4 t sea salt, water for blending.
Combine all ing except water in high powered food processor or blender and blend until smooth and creamy. Add water as necessary to blend (you may not even need). Adjust flavour to taste. Put in a bowl and chill in the refrigerator. The longer it chills the thicker it will get. Top your carrot cake with the icing and decorate with chopped walnuts and pumpkin seeds.
“This is what we are taking for every dinner party and afternoon tea now Lon” – Darryn
Nana, Maggie enjoys your recipe just as much as I do. You would love her, Grandad does so much. We think about you often. Thank you xx
xo Aunty Lonnie