60 g almond flour (if unavailable leave out and use 225 g gf flour)
3 large organic eggs
100 g coconut sugar (or sweetener of choice)
125 g organic butter
1 Tbsp fresh ginger or 1 1/2 tsp ground ginger
1 Tbsp ground cinnamon
2 tsp baking powder
1 apple grated
200 g carrots grated
1 handful of sultanas (or unsweetened cranberries)
50 g walnutsIcing:
50 g unsalted butter, softened
50 g icing sugar replacement e.g. Lakanto monkfruit icing sugar replacement
150 g cream cheese
50 g walnuts, gently crushed
Directions:
Heat the oven to 180 degrees celcius.
Combine all the ingredients (except the sultanas / dried fruit) together in a large mixing bowl or thermomix. Mix throughly until well combined.
Gently fold the sultanas through the mix.
Pour the batter into a lined bread tin.
Place into the oven for about 35 – 40 minutes. Check with a skewer or knife to see if cooked. May need another 10 minutes or so depending on your oven. It’s baked and ready to go when the skewer is inserted and comes out clean.
Allow to cool.
While cooling mix all the icing ingredients together and ice the cake, when it’s cool. Sprinkle with the walnuts and Enjoy!
Notes:
For cupcakes or muffins spoon into muffin cases, place in the oven and bake for 20 – 25 minutes.
For dairy free, leave the icing off and replace with a glaze or cashew cream and replace the butter with olive oil.
