Carrot Cake, GF (dairy free if omit icing)

This cake has the added bonus of essential fatty acids, minerals and beta carotene for healthy eyes and immunity.  Cinnamon to help balance blood sugar.

A perfect way to get these extra nutrients into your children.

Ingredients

For the cake:

• 175g Pamela’s gluten free flour
• 125g coconut sugar/xylitol/dark brown sugar
• 4 tsp gluten free baking powder
• 1 tsp ground cinnamon
• 3 tbs of ground mixed seeds (sunflower, pumpkin sesame, flaxseed)
• 100g walnuts/pecans
• 3 eggs
• 150ml coconut oil
• 1 tsp vanilla extract
• 300g peeled and grated organic carrots

For the optional icing:

• 75g of soft cream cheese (preferably organic)
• 2 tsp lime juice and grated rind
• 35g of xylitol/raw sugar or icing sugar

Blend well together.

Method

Pre heat oven 350F

Line a tea loaf baking tin.

Place your seeds into a coffee grinder and blend until fine.

Then place all the ingredients into a magimix/food processor.
Blend until smooth.  Pour into lined tin.

Bake until golden, and well risen.  When cool cover with the icing.