Gluten Free Carrot Cake
With Almond Meal, this cake is packed full of protein! Adding in the dried apricots add a new flavour to an old classic.
Ingredients
- 2 cups Almond Meal
- 500g grated carrot
- 3 organic free range eggs
- 1/2 cup Organic Maple Syrup
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup Flannerys Own Walnuts, chopped
- 60ml Macadamia Oil or EV Organic Coconut Oil
- 1 cup dried Organic Apricots, chopped
- 2 TBS Gluten Free Baking Powder
Method
- Preheat oven to 160 degrees.
- Add all the ingredients to a large bowl and mix well until combined.
- Pour into a lined slice or loaf tin and bake for 1 – 1 1/2 hours or until the knife comes out clean.
- Remove from oven and leave to cool completely before removing from the tin.
- Serve with thick coconut yoghurt and desiccated coconut or topping of your choice!