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I love a good carrot cake. It might be about the taste or the fact that it has vegetables in it or a bit of both!
In fact one of my favourite carrot cake recipes that I’ve been making for a few years is this one from Quirky Cooking. It’s just delicious and the fresh pineapple makes it really moist. It works well as a cake or as muffins.
However, I was on the look out for a grain free option of late and came across this one by The Healthy Chef. It’s another winner in our house.
With a few tweaks and Thermomix conversion instructions, here it is! If you don’t have a Thermomix, a high powered food processor would work just as well or refer to the original recipe for the conventional method.
Healthy carrot cake
A delicious gluten free and grain free carrot cake
Preheat oven to 180 degrees celcius
Prepare cake or loaf tin by lining with baking paper
Place half the almonds (150 grams) in the Thermomix bowl. Mill for 10 seconds on speed 9. Remove and place in a bowl.
Place remainder of almonds (150 grams) in the in the Thermomix bowl. Mill for 10 seconds on speed 9.
Put reserved almond meal back into Thermomix bowl. Add the carrots and chop for 5 seconds on speed 5. If you want the carrots grated very finely, you may need to use speed 6 instead but I like them slightly chunky still.
Add the remainder of the ingredients EXCEPT the walnuts and sultanas. Mix for 15 seconds on speed 5.
Add the sultanas and walnuts (if using). Mix for 5 seconds on Reverse speed 4.
Pour batter into prepared tin
Bake for 60 minutes or until cooked (a skewer inserted should come out clean). If the top of the cake starts to brown too much, cover with foil for the remainder of the cooking time.
Allow to cool on wire rack
Serve with yoghurt or your favourite frosting
Don't be tempted to throw all the almonds in at once to mill. The weight is more than recommended at the one time and may overload the machine and damage the blades. Hence why I've split it into two milling steps. If you have almond meal already, you can skip these steps!
The original recipe uses a lower oven temperature which you can follow if you choose but the cooking time will probably increase to 90 minutes. Using honey in recipes often requires a lower oven temperature so it doesn't burn. I don't have too much of a problem with my oven but you may so be mindful.
You can make this in a loaf tin or even as muffins. Muffins will probably take half as much time to cook.
I usually store this in the fridge as it lasts longer.
Don't be alarmed if you see green flecks through the cake once cooked. The addition of the bicarbonate of soda creates an alkaline environment which can cause the carrots to turn green as they contain pigments sensitive to this change in pH. They are still safe to eat!