These warmly spiced and beautifully moist mini carrot cakes are free of gluten and refined sugar and very simple to make. Yielding eight cakes, there is icing left over for eating with fingers, but that’s the rule with cake, right?
It was a real joy to make these with carrots from the garden and eggs from our chickens.
6 medjool dates
3 tbsp of olive oil
1 1/2 cups of almond meal
1/2 tsp of baking powder
1 tsp of cinnamon
1 tsp of nutmeg
5 free range eggs
1 1/2 cups of grated carrot
Preheat the oven to 180 degrees celsius and prepare your muffin tray by lining each pocket with baking paper. Whizz the dates in a food processor with 2 tbsp of olive oil until they form a puree. Add all the rest of the ingredients, except the carrots, and blend until combined. Stir the carrots through the mixture.
Bake for 20 minutes or until a skewer comes out clean. Leave to cool on a rack.
For the frosting:
1 cup of macadamia nuts, soaked for 3 hours
1/2 cup of almond meal
juice of 1 lemon
1 tbsp of coconut oil
1 tbsp of rice malt syrup
1/4 cup + 1/8 cup of water to aid consistency
Drain the macadamia nuts and blend all the ingredients in the food processor until smooth. Spread over the cakes once they have cooled and decorate with grated carrot and lemon zest.