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Grainfree Carrot & Courgette Cake

Grainfree Carrot And Courgette Cake

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Bread & Baking, Dessert, Snacks
Cuisine Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Refined Sugar-Free, SCD, Vegetarian
Servings 12 people

Ingredients
  

  • 400 g ground almonds (3 cups almond flour)
  • 2 large carrots
  • 1 medium courgette (zucchini)
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 tablespoon ground cinnamon
  • 1 tsp ground nutmeg
  • 4 tbsps honey
  • 4 tbsps coconut oil (melted) (plus a small amount for greasing the tins)
  • 5 eggs
  • 150 g raisins (1 cup)

For the Icing

  • 100 g cream cheese
  • 3 tbsps honey

Instructions
 

  • Preheat the oven to 160C (320F) and grease the cake tins with a small amount of coconut oil.
  • Peel and grate the carrots and grate the courgette (zucchini).
  • In a large bowl, add the almond flour (ground almonds), cinnamon, nutmeg, eggs, coconut oil and honey and mix well to form a batter.
  • Add the bicarbonate of soda and mix thoroughly again.
  • Fold through the grated carrots and courgettes (zucchini) and the raisins so that they are evenly distributed.
  • Pour half the mixture into each greased cake tin and smooth down.
  • Bake in the oven for around 30-35 minutes until a skewer inserted into the cake comes out clean. Check often as almond flour can burn quite easily.
  • Turn out onto a wire cake rack to cool.

To make the icing

  • Beat together the cream cheese and honey.
  • When the cakes are cool, sandwich the two halves together with three-quarters of the icing mixture.
  • Load the other quarter into a piping bag to decorate the top.