Today was my Mam's birthday, and because she has a gluten intolerance, I decided to bake a nice healthy, gluten free cake. Instead of using a gluten free flour I decided to use this recipe and make the cake on ground almonds. Its so light and
doesn't give you that sickly full feeling (unless you eat the whole thing). I've just eaten 3 slices, and I still want more. It went down really well in my house. Everybody loved it. Its such a simple recipe too.
You will need:
2 Large/3 medium Carrots (grated)
150g Caster Sugar
125ml Olive Oil
3 Eggs
Tsp Vanilla Essence
2 Cups Ground Almonds
Tsp Nutmeg
Zest and Juice of 1/2 Lemon
Cup of Raisins/Sultanas
For the icing:
250g Cream Cheese
100g icing Sugar
Method:
Preheat the oven to 180 degrees C.
1. Mix together the Caster Sugar and Olive Oil. Beat in the Eggs.
2. Add the Vanilla.
3. Mix in the Almonds, Nutmeg and Raisins.
4. Add the zest and juice of the Lemon, and then mix in the grated Carrot.
5. Spoon into a well lined and greased tin. You can choose whatever kind of tin you like. A lot of Carrot Cakes come in a loaf form, but I used a round tin so it would look more like a cake.
6.When the cake is cooked, and cooled, mix together the icing sugar and cream cheese. Beat until well mixed, and smooth across the cake. Or, if you'd like, serve as a cream on the side.
If you decide to try the recipe, please do let me know what you think, or even share your pictures with me on twitter @mcleangemma or on instagram @fashionfloorfillers. I would love to see how they all turn out. Enjoy!
Comments
Post a Comment