Serves: 1 loaf
Prep time: 10 minutes
Cook time: 45 minutes
Ingredients
-
1 1/2 cups gluten free flour
-
4 tsp baking powder
-
1 tsp cinnamon
-
1 tsp all spice
-
1/4 tsp nutmeg
-
1/2 tsp ginger
-
3/4 cups ghee (140g)
-
1 1/2 cups coconut sugar
-
2 large eggs (room temp)
-
2 1/2 cups grated carrots from approximately 2 carrots
-
1 cup walnuts, roughly chopped + a few extra for garnishing
-
** pinch of salt to task
Icing
-
1 cup cashews
-
1/4 cup coconut cream from a can
-
2 tbsp maple syrup
-
1/2 tsp vanilla
-
Pinch sea salt
Directions
- Start by preparing the icing: Add all the icing ingredients to a high speed blender and blend on high until smooth. Transfer to a container and place in the fridge to set for minimum 1 hour or overnight.
- Pre heat oven 180C.
- Add all your dry ingredients into a mixing bowl and whisk to combine.
- In a seperate bowl add the ghee and coconut sugar. In a large mixing bowl or the bowl of a stand mixer, using an electric beater/whisk attachment, cream ghee and sugar together until well combined.
- Add eggs and vanilla and beat until well combined and light and fluffy.
- Fold in the grated carrot.
- Next, add half of the dry mixture and fold to combine, then add in the other half and fold to combine until a soft batter is formed.
- Gently fold through the chopped walnuts.
- Transfer the mixture to a lined loaf pan.
- Bake for 45-50 minutes until a skewer inserted into the middle comes out clean.
** Hot Tip: The top should spring back when slightly pressed. Let cake cool in pan for 15 minutes.
- Remove cake from pan by turning it over onto a wire cooling rack. Tap on the pan slightly to help the cake come out. Let cake cool completely on the wire rack.
- Spread the icing over the cooled loaf. Top with some extra walnuts and a sprinkle of cinnamon.
Serve and enjoy!
**Store in a sealed container in the fridge.
