Seriously, make this. It’s incredibly delicious and best of all gluten free. The photo is a layered cake, but tastes just as good as a whole cake with icing on top!
Serves
8 slices
Ingredients
Cake
- 3 cups of almond meal
- 2 cups of grated carrot
- 4 eggs or flax eggs (see here for recipe)
- 1/3 cup of olive oil
- 1 tsp of vanilla extract
- 2 tsp of mixed spice
- 1 tsp of cinnamon
- 1 cup of coconut
- 1 tsp baking powder
- 1 cup of medjool dates
- 1 cup of cane sugar (brown or caster also work well)
Cream cheese icing
- 1/2 cup of icing sugar
- 500g of cream cheese (or vegan cream cheese, see here for recipe)
- 4 tsp of soy milk
- Squeeze of lemon (optional – if you don’t have one, the cream cheese icing will still be delicious)
Method
Pre heat oven to 160 degrees celsius.
In a large bowl, pour in the almond meal, baking powder, oil, carrot, coconut, mixed spice, cinnamon and dates – mix until it is well combined.
In a seperate bowl whizz together the eggs, sugar and vanilla – I like to blend for 3-4 minutes until fluffy (flax eggs won’t expand as much as standard eggs).
While the cake is cooking, beat together the icing sugar, cream cheese and soy milk. After soft and silky, add a squeeze of lemon (if using) and mix again for 5 seconds.
Carefully fold through the egg mixture into the flour mix. Transfer to a lined cake tin and bake for 1 hour 15 minutes. Set aside to cool.
Once the cake has cooled, spread the cream cheese frosting on generously, dust with mixed spice and cinnamon… enjoy!
Note
This cake freezes well – slice and freeze into individual portions for an occasional treat!
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Sparkling Eats 
looks delicious!