Carrot cake with orange cashew icing
1 tbsp coconut oil (to grease the pan)
2 cups almond meal
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 tsp fine Himalayan pink salt
1 tsp vanilla
2/3 cup rice malt syrup
1/4 cup macadamia oil OR melted coconut oil
1-2 medium carrots (yielding 1.5 cups grated carrot)
1/3 cup crushed walnuts
1/3 cup raisins
1/4 cup quinoa flour* (or 1/4 cup more almond meal)
1. Pre heat oven to 160C (fan forced). Use coconut oil to grease a 20cm round spring form pan and line the bottom with baking paper.
2. Put almond meal, baking powder, baking soda, cinnamon and salt in a large food processor or mixer and mix well until all the dry ingredients are combined.
3. Add the vanilla, rice malt syrup, macadamia oil (or coconut oil) to the dry mix and blend further until well combined, add the eggs one at a time and mix again until you have a cake batter.
4. Grate carrots and add to the mixture with crushed walnuts and raisins, mix together using a spatula or wooden spoon, gently fold them in to the mixture until it is all mixed through.
5. Add the quinoa flour (or extra almond meal) to the mixture and gently fold it in.
6. Pour the mixture into the prepared cake tin and put in the oven for 45 mins to an hour - check it towards the end, if it looks like it's burning on the outside but is still not cooked turn the temperature down to 150C for the last 15 minutes.
*You could experiment with other flours too, like buckwheat.
Cashew Orange Icing
1/2 cup cashews - soaked over night
4 tsp freshly squeezed orange juice
2 tbsp rice malt syrup
1 tbsp melted coconut oil
A good pinch of fine Himalayan pink salt
2 tsp orange rind
1. Put the cashews and orange juice in a small food processor or blender and blend well for a few seconds or until it is somewhat combined.
2. Add the rice malt syrup, coconut oil, salt and orange rind, blend until you reach a smooth icing-like consistency. Put it in the fridge until it is ready to ice, this will help it to thicken to an 'easy-to-spread' consistency.
*Note: it's best to make the icing in advance as you need to soak the cashews.