Christmas Carrot Cake

Firstly, can I get a woop woop on my alliteration? Secondly, let me tell you that this Christmas, you will not be mediocre. You will not be commonplace. You will not serve [insert generic supermarket name here] cake. No. This Christmas you will WOW the masses and wow them you will with the best fookin carrot cake your guests have never had.  You may think me mad, perhaps melodramatic but I assure you I am not over-doing the figurative language. This is not a hyperbole, honest. Like all of my other creations, this cake is entirely made of natural ingredients. In addition, it is dairy, gluten and refined-sugar free. It is not vegan for I used organic free-range eggs. I think they are okay (no hate mail). It is hands down, the BEST cake I have ever made AND EATEN. Yes, it is that good and that is how much I believe in it/myself.

Please try it.

It’s life-changing. In fact, I believe it could break the internet.

#iaccidentlyatethewholecake

2 medium sized carrots (grated)
2 organic free-range eggs
1/4 cup extra virgin organic olive oil
1 ripe banana
3/4 cup muscovado sugar
the creamy top of a coconut milk can (about 1/2 cup)
1 tsp apple cider vinegar
1 tsp pure vanilla extract

1 cup almond meal
1 1/2 cups of flour (I used wholemeal but you can use a GF alternative)
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
1/2 cup raw walnut pieces

Topping (optional):
1 banana (horizontally cut)
juice of half a lemon

Preheat oven to 180C

Grease cake tin in little oil

Mix wet ingredients

Mix dry ingredients

Combine wet and dry together

Bake for 45 minutes to an hour or until the fork comes out clean – if cake top is browning too quickly, cover with foil and continue to bake.

*If using banana decor, arrange horizontally sliced banana atop cake then cover with  lemon juice. This is to stop the bananas from going black and this is what I forgot to do. Hence the average pictures. But the taste is great!