A delicious carrot cake with icing all free from: gluten, grains and refined sugar. Paleo* and Specific Carbohydrate Diet-friendly.
For the cake:
2 1/2 cups (375g)Blanched Almond Flour
1/3 cup (70g) Unsalted butter, melted
6Medjool dates, halved and pitted and soaked for 30 minutes
3 cups (70g)Carrots, peeled and grated
2 teaspoonGround ginger
1 teaspoonGround cinnamon
1/2 teaspoonGround cloves
5Free range eggs, beaten
1 teaspoonBicarbonate of soda
3 tablespoonsAlmond butter
1/2 teaspoonSea salt
Broken pecan or walnuts (to decorate)
For the icing:
5 tablespoonsUnsalted butter, soft
1 tablespoonFresh orange juice
1 teaspoonVanilla extract*
1 tablespoonRaw honey
Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
In one bowl, mix the blanched almond flour, spices, bicarb and salt.
Drain the water from the dates and process 4 of them in a powerful blender until a smooth paste forms. Chop the remaining two dates roughly and set aside.
Add the eggs, butter and almond butter to the blender and blend with the date paste until well combined.
Combine the wet ingredients from the blender with the flour mixture in the bowl and mix thoroughly. Mix in the grated carrots and the chopped date pieces. Stir well.
Pour the cake batter into a loaf tin lined with a parchment cake liner or alternatively grease the dish very well with melted butter.
Bake for 35-40 minutes until an inserted skewer comes out clean. Allow the cake to cool completely before icing.
Place the bowl you will be using to whip the icing in the fridge for ten minutes or more to chill. Using an electric mixer or hand whisk, whisk the butter first for roughly five minutes until it becomes soft.
Add the remaining icing ingredients and continue to whisk for a further few minutes until well combined. Keep the icing in the fridge until the cake is fully cool.
Take the icing out of the fridge a few minutes in advance as it can be hard to spread straight from the fridge. Decorate the cake with the icing first and some chopped nuts, if desired.