Gluten-Free Carrot Cake

Here are the ingredients you'll need for this recipe

• 125g grated carrot
• 2 tbsp homemade date syrup
• 75g brown rice flour
• 75g almond flour
• 30ml coconut oil
• 2 eggs + 1 egg white
• Zest of 1/2 orange
• Chopped walnuts
• 7g baking powder + a pinch of bicarbonate of soda
• A splash of vanilla extract
• 1 tsp ground cinnamon
• Pinch of Himalayan pink salt

For the filling and topping

• 2 plain skyr yoghurts
• 1 bar 100% dark chocolate

Method

1. 1Preheat the oven to 180ºC.
2. 2Blend all the cake ingredients together using a blender or food processor, keeping the walnuts aside.
3. 3Pour the batter into a small cake tin.
4. 4Fold in the chopped walnuts and mix well.
5. 5Bake at 180ºC for 30-35 min.
6. 6Remove from the oven and let it cool completely on a wire rack.
7. 7Once cold, very carefully slice the cake horizontally through the middle (you can slice it twice into three layers like I did if it has risen well).
8. 8Spread the yoghurt between the layers and assemble the cake.
9. 9Melt the chocolate gently in a heatproof bowl set over simmering water (bain-marie) and pour it over the top.
10. 10Before the chocolate sets, you can decorate the top with a few walnuts.
11. 11Chill in the fridge for 2-3 hours so it becomes moist and even more delicious.
12. 12Done! Our gluten-free carrot cake is ready to enjoy.