Carrot Cake

Serves 8
Time 1 hour 30 minutes


350g almond meal
2 tsp baking powder
2 tsp cinnamon
½ tsp nutmeg
3 eggs
½ cup maple syrup
2 tsp vanilla extract
½ cup macadamia oil
500g grated carrots
½ cup raisins, soaked in warm water
Cream Cheese Icing
250g cream cheese, softened
100g Greek yoghurt
1 tbsp honey
1 tbsp walnuts, smashed
1 tbsp crystallised ginger, chopped


Preheat your oven to 160°C. Line the base of a round springform 20cm cake tin with baking paper.

Combine the almond meal, baking powder, cinnamon and nutmeg in a bowl and create a well in the centre. Crack in the eggs and break up gently with a spatula, then add the maple syrup, vanilla and macadamia oil. Fold through the soaked raisins and carrot until all combined.

Transfer the batter to the lined cake tin and spread out evenly. Place in the oven to bake for 1 hour. Once cooked, remove from the tin and allow to cool completely on a wire rack.

In a bowl, mash together the cream cheese, yoghurt and honey until smooth.

Spread the cream cheese icing over the top of the cooled cake, and top with walnuts and crystallised ginger.