Want something naughty but nice to whip up? Try this very decadant recipe for everyone in the family to enjoy.
INGREDIENTS
- 2 carrots, peeled & grated
- 1.5 cups of almond flour
- 1 tsp bicarb soda
- 3 tsp baking powder
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1/2 cup rice malt syrup
- 3/4 cup olive oil (you can also use coconut oil)
- 12 pitted dates, chopped finely
- 3 eggs
- 1 tsp vanilla bean paste
Vanilla Bean Cream
- 1 cup cashews
- 1/2 rice malt syrup
- 2 tsp vanilla bean paste
METHOD
For carrot cake
- Preheat oven to 170C (not fan forced) and line a rectangular baking pan with baking paper
- Combine all dry ingredients in a large bowl lightly and set aside
- Using an electric mixer beat eggs, rice malt syrup, vanilla bean paste and olive oil until well combined
- Make a well in the centre of dry ingredients and pour in liquid mixture. Mix lightly with wooden spoon and add dates and carrot. Stir through lightly and pour mixture into baking pan and pop in the oven for 1 hour. Let cool for 5 minutes and then transfer to wire rack to cool completely
For vanilla bean cream
- Blend all ingredients until a creamy texture is formed. Place in bowl and put in fridge for 5 – 10 minutes. Once cake is completely cooled, spread cream over evenly on cake and serve. Enjoy!
