A delicious dairy-free, gluten-free carrot & almond cake from Nikibakes
Carrot & Almond Cake recipe
A delicious dairy-free, gluten-free carrot & almond cake from Nikibakes
Ingredients
| 150ml | olive oil |
| 2 tbsp | almond butter, plus extra for greasing |
| 3 | large eggs |
| 175g | light brown sugar |
| 200g | gluten free self raising flour |
| 1/2 tsp | almond extract |
| 1 tsp | bicarbonate of soda |
| 1 tsp | ground cinnamon |
| 1/2 tsp | ground ginger |
| 1 | orange, zested |
| 200g | carrot, finely grated |
| for decoration | edible flowers |
| for decoration | carrot shavings |
Method
- Preheat your oven to 180C and line your baking tin with greaseproof paper, and set aside.
- To a large mixing bowl add your oil, light brown sugar, almond extract and eggs. Mix together until well combined.
- Add your flour, bicarbonate of soda, cinnamon, and ginger and gently fold these into the mixture.
- Next, add your orange zest and grated carrot, and almond butter. Fold them into the mixture so they're evenly dispersed.
- Spoon your mixture into your prepared loaf tin and place in the oven for about 50-55 minutes until well-risen and golden. Allow cooling in the tin for around 15 minutes before transferring it to a cooling rack to cool completely. Serve with lashings of runny almond butter and ENJOY!
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