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Ingredients
- 3 Carrots, grated
- 1 Banana, mashed
- 3 cups Almond meal
- 1 tsp Cinnamon, Ground
- 1 tsp Nutmeg
- 1 tsp Ginger Powder
- 1/2 tsp Gluten Free Baking Powder
- 1/4 cup Gojiberries or Sultanas (optional).
- 1/4 cup Walnuts, crushed (plussed extra)
- 3 Eggs
- 1 tsp Vanilla Extract
- 1/4 cup Maple Syrup
- 1 tsp Ginger Powder
- 2 Tbsp Macadamia Oil
- 250g Ricotta
- Zest of half a Lemon
METHOD:
- Preheat oven to 170 degrees C
- Combine almond meal, cinnamon, nutmeg, ginger powder and baking powder in a bowl as your dry ingredients
- In a separate bowl whisk your eggs, and add the carrot, banana, vanilla extract, maple syrup, and macadamia oil.
- Combine the wet ingredients with the dry, then fold in the walnuts and sultanas, if using.
- Pour into a greased cake tin and bake for 40-50 minutes.
- Remove and place on a drying rack to cool, meanwhile combine the zest and ricotta.
- Evenly spread the ricotta over the top of the cake and top with extra walnuts.
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