Are you looking for a decadent pud to serve up to your gluten-free friends? Then look no further, this carrot cake is the business! Its moist and tangy with just a hint of spice from the fresh grated nutmeg and beautifully contrasting crunch from the chopped almonds. If you’re not one for super sweet cakes then give this a go, the lovely savory flavour from the almonds and the olive oil bring down the sweetness, don’t be scared of putting olive oil in cakes, its delicious. But don’t just take my word for it, try it!
6 tbsp ground flaxseed
1/3 cup almond milk
2 teaspoons vanilla extract
2/3 cup olive oil
1 cup golden unrefined caster sugar
fresh grated nutmeg
2 cups ground almonds
1/2 teaspoon baking soda
pinch o’ salt
zest of 1 unwaxed organic lemon
2 medium carrots, grated using a hand grater (not in a food processor)
1/2 cup roughly chopped almonds
Preheat your oven to 170c/325c and line the bottom of a loose bottomed 9″ round cake pan with greaseproof paper and very lightly grease. Beat the flax-seed with the almond milk and allow to sit for a few minutes until the flax mix becomes a bit “globbly” and is thickened, add the vanilla and beat together, pour the olive oil in slowly whilst beating into the flax mixture. Fold in the sugar, nutmeg, ground almonds, baking soda, salt and lemon zest, followed by the grated carrot. Carefully pour into the cake pan and scatter the chopped almonds on top. Bake for 45- 55 minutes until just baked and golden, allow to cool completely in the pan on a wire rack before carefully removing the cake from the tin and serving (great with whipped sweetened coconut cream and garnished with marigold petals).