Gluten-Free Carrot and Walnut Cakes

These wholesome gluten-free carrot and walnut cakes are bursting with health promoting antioxidants and vital nutrients needed for good eye health and vision. Carrots are packed with beta-carotene which is a precursor to vitamin A. We need this important vitamin for healthy skin and mucous membranes and for a strong functioning immune system. Carrots also provide plenty of lutein, a potent antioxidant that helps protect the eyes from age-related macular degeneration.

Gluten-Free Carrot and Walnut Cakes

1 ½ cups almond flour
2/3 cup walnuts, roughly chopped
170g carrots, peels and grated
1/4 cup unsweetened shredded coconut
80g organic butter
¼ cup of milk of choice
2 tsp baking powder
2 organic eggs
1 tsp ground cinnamon
1/3 cup raw honey or maple syrup
1 tsp vanilla extract
3 Medjool dates, pit removed and sliced
Topping:
1 can full-fat coconut cream
1 tsp vanilla extract
1 tsp honey or pure maple syrup
Pinch ground cinnamon

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Method:

1. Preheat oven to 160*C and grease a 12 hole muffin or mini loaf tin.
2. Place coconut cream tin in the freezer.
3. In a large bowl combine almond meal, baking powder, walnuts, cinnamon.
4. In another bowl combine eggs, butter, milk, honey, vanilla and add to dry ingredients.
5. Fold through grated carrot and dates and spoon into muffin holes.
6. Bake for 35-40 minutes or until skewer comes out cleanly from the centre.
7. To make the coconut frosting scoop just the cream from the coconut cream tin and discard of the liquid.
8. In a medium bowl beat coconut cream with vanilla, honey and cinnamon. Place in the fridge so it firms up until you are ready to top your cakes.
9. Allow your cakes to cool completely before spreading with coconut frosting. Dust with cinnamon and top with walnuts.

Makes 12.

TEA PAIRING: These delish gluten-free carrot and walnut cakes go beautifully with a pot of Bodhi Organic Black BeauTEA or Sticky Chai.

Recipe by naturopath Lisa Guy.