Ingredientes
Prep time: 10 minutes
Cooking time: 1 hour 15 minutes
Ingredients:
2 cups MyOrganics natural almond meal
1⁄2 cup MyOrganics coconut flour
2 cups finely grated carrot
1 cup MyOrganics walnuts, roughly chopped
5 tsp baking powder
4 eggs
3⁄4 cup coconut oil, melted
1⁄4 cup maple syrup
1⁄2 tsp nutmeg
1 tsp cinnamon
Cashew Cream Cheese Frosting
2 cups MyOrganics raw cashews, soaked for at least 3 hours
Juice of one lemon
1⁄4 cup maple syrup
2 tblsp coconut oil
Method:
- Preheat the oven to 180 degrees Celsius.
- In a large mixing bowl add almond meal, coconut flour, carrot, walnuts, baking powder, cinnamon and nutmeg. Mix to combine.
- In a separate smaller bowl add eggs, coconut oil and maple syrup. Whisk thoroughly to combine.
- Pour egg mixture into dry mixture and stir through with a wooden spoon to combine.
- Pour the cake mixture into a baking paper lined 18cm cake tin. Smooth the surface out with a spoon and place in the oven.
- Bake for one hour and ten minutes or until golden brown on top and the skewer comes out clean.
- To make cream cheese, blend all of the ingredients until smooth and creamy. Once cake is completely cooled, frost cake and top with walnuts and lemon zest.
Note: To make muffins bake for 20-25 minutes.
This recipe was designed by Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish for My Organics.