By Daniel Churchill
This cake holds a pretty sentimental aspect to the beginning of my baking life. Growing up I was into making muffins and cookies but when mum was diagnosed as celiac, I decided to embrace it and come up with more deliciously clean options.
This gluten-free gorgeous number was the first cake I made without flour. Over the years it has never changed, and I love making it for not only its taste but for the super awesome thoughts it gives me of the best mum in the world 🙂 PS: It’s refined sugar-free! #winning
Gluten-Free Gorgeous Carrot Cake
3 carrots, grated
1 banana, mashed
3 cups almond meal
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger powder
1/2 tsp baking powder
1/4 cup goji berries or sultanas (optional)
1/4 cup walnuts, crushed (plus extra)
1 tsp vanilla extract
1/4 cup organic maple syrup
2 tbsp macadamia oil
Zest of half a lemon
- Preheat oven to 170 degrees C (350 F)
- Combine almond meal, cinnamon, nutmeg, ginger powder and baking powder in a bowl as your dry ingredients
- In a separate bowl, whisk your eggs, and add the carrot, banana, vanilla extract, maple syrup, and macadamia oil.
- Combine the wet ingredients with the dry, then fold in the walnuts and sultanas, if using.
- Pour into a greased cake tin and bake for 40-50 minutes.
- Remove and place on a drying rack to cool, meanwhile combine the zest and ricotta.
- Evenly spread the ricotta over the top of the cake and top with extra walnuts.
Daniel Churchill is the author of DudeFood, a book to empower the modern man in the kitchen, and starred on MasterChef Australia in 2013. He has made regular TV appearances in Australia and is currently filming his first series in the US. He is a 2013 graduate of the Institute for Integrative Nutrition.