You honestly won’t notice the difference between this delicious gluten free healthy carrot cake to your standard shop bought sugar laden carrot cake. I have such a sweet tooth and this certainly satisfied it even though it only contains coconut palm sugar as the sweetner which is a great alternative to normal sugar as it has a lower glycemic index so won’t make your blood sugar spike. I think the carrots soaked in the lemon juice help keep this cake so moist and perfectly sweet enough. I accidentally ate at 3 slices on Sunday! Seriously you won’t be able to resist although when I did have a slice the next day for a mid afternoon pick me up, it tasted even better so I think this cake really is better left a day or two before indulging in!
400g grated carrot
Juice of 1 lemon
200g ground almonds
100g buckwheat flour
1 tsp gluten free bicarbonate of soda
1 tsp gluten free baking soda
1 tsp cinnamon
100 ml olive oil
150g coconut palm sugar
Preheat the oven to 140C fan or 160C oven. Line a circle cake tin with baking paper.
Squeeze the lemon juice over your grated carrots and leave to soak.
Stir together the ground almonds, buckwheat flour, bicarbonate of soda, baking soda and cinnamon.
Split 1 of the eggs into egg white and egg yolk and put the egg white in a small bowl and the egg yolk and other egg in a big bowl. Stir the sugar into this big bowl with the egg until thick and foamy and gently fold in the olive oil and flour mixture, it will be quite thick.
Spoon in the grated carrot soaked in lemon. Then whisk your egg white to form soft peaks before folding into the mixture.
Pour into the cake tin and bake for between 1 and 1 hour 15 minutes depending on your oven as I did have to keep checking mine.
Once baked, leave to cool and I love to enjoy my carrot cake with cottage cheese and more lemon juice. This may sounds strange but beats ice cream or icing sugar any day. Give it a try!
Love, Lottie x