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Gluten free carrot cake slices

I've just baked up a batch of these for my afternoon treat and boy does the kitchen smell delicious. Moist gluten free and refined sugar free cake combined with a creamy dairy free frosting, makes for the perfect guilt free snack.


2 cups of almond meal

1 teaspoon of baking powder

1 teaspoon of ground cinnamon

1 tablespoon of vanilla bean extract

1/4 cup of maple syrup

1/4 cup of coconut oil

Zest of 1 lemon

2 eggs, whisked

3 medium size carrots, grated

1 handful of chopped walnuts

1 handful of chopped dry roasted almonds


1 carton of coconut yoghurt

1 tablespoon of maple syrup

1 teaspoon of vanilla bean extract

Chopped walnuts for garnish


Mix all the dry ingredients together then add the wet ingredients. Fold in the grated carrot and bake in a non stick square cake tin on 180c for about 30 minutes or until cooked through. Whisk yoghurt with maple syrup and vanilla bean extract. Pop in fridge and ice the cake when cooled. Top with chopped walnuts and slice into bars


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