Paleo Carrot Cake with Nut Butter Frosting - gluten, dairy, egg, grain free!

Paleo Carrot Cake with Nut Butter Frosting - gluten, dairy, egg, grain free!

Now this is an amazing cake! Not sickly like the store bought carrot cakes, and much healthier too.

450g almonds

1 tsp Himalayan rock salt

1 tsp bicarb

1 tsp cinnamon

1 tsp nutmeg

1.    Mill almonds on speed 10 for 30 seconds, then add the other dry ingredients and mix on speed 7 for 20 seconds. Set aside.   (This is when having two TM bowls comes in handy)

240g carrots

2.    Mill carrots on speed 6 for 6 seconds.

50g almond oil

120g maple syrup

5 tbls chia seed, soaked in 15 tbls water

3.    Combine all ingredients to the one bowl (except the walnuts). Mix on speed 6 for 60 seconds, assisting in stirring and wiping the sides of bowl down as needed.

90g chopped walnuts

4.    Add walnuts to mix and mix on reverse, until combined.

5.    Bake in moderate oven until cooked through and scewer comes out clean.  Mine took 110 minutes to cook.

FROSTING

Once cake is cooled, make the frosting like so...

160g home made nut butter

110g maple syrup

1/2 tsp vanilla essence

10g flaxmeal (optional)

1. Combine all ingredients. Put butterfly in Thermomix and beat the mix for 1 minute on speed 4. Depending on the consistency of the nut butter, you might need more or less flax meal.

2. Lather cake in frosting and enjoy!