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Carrot Cake

Carrot Cake
20
TO PREP
30
TO COOK
12
SERVINGS
2
DIFFICULTY
Print recipe

For the cake:

2 cups Almond flour

3 tsp coconut flour

2 tbsp Natvia

1/8 tsp Himalayan sea salt

1/2 tsp Cinnamon

1/4 tsp Ground Ginger

1/8 tsp Ground nutmeg

1 tsp baking powder

1 tsp Baking soda

3 Eggs

2 tbsp Coconut oil

2 tbsp Rice Malt syrup

1 small tub of pureed apple sauce

1 carrot, grated

1 tsp Vanilla Extract

1/4 cup Nature's Delight Raisins

1/3 cup Nature's Delight Walnuts, crushed

For the icing:

1/2 cup extra light cream cheese

2 cups Natvia Icing Mix

Splash Unsweetened Almond Milk

1 Lemon, zested

1/2 Lemon, juiced

  • Step 1

    For the cake:

    1. Preheat oven to 180C.
    2. Grease and line loaf or cake tin.
    3. Mix dry ingredients. Mix wet ingredients. Mix wet into dry. Pour into tin.
    4. Bake for approximate 30 minutes. Allow to cool.
  • Step 2

    For the icing:

    1. Blend all the ingredients for a couple of minutes and spread on top of cake.
    2. Sprinkle with extra crushed walnuts.