gluten + dairy-free Spiced Carrot Cake Loaf ✨ -- recipe below👇🏻 -- topped with thick coconut yoghurt, ribboned carrots, crushed walnuts, pumpkin seeds, rosemary, + a generous drizzle of honey 🤗 Yum! 😘 Ash x
100ml extra virgin olive oil
3 large eggs
1 1/2 cups coconut sugar (or raw / brown sugar)
2 cups almond meal (or freshly ground almonds in a food processor)
1/2 cup buckwheat flour (or another flour of your choice - plain, spelt, or whole meal - if not worried about gluten)
1 tsp baking powder
1 tbs cinnamon
1 tsp all spice
1/2 tsp sea salt
1/2 tsp bi carb soda (baking soda)
1 tsp apple cider vinegar
2 1/2 cups grated carrot (about 3 carrots)
3/4 cup walnuts, roughly chopped
1/3 cup almond milk (or milk of your choice)
Pre-heat oven to 180C / 350F and line a loaf tin (23cm x 13cm / 9 inches x 5 1/2 inches) with baking paper, set aside.
In a large mixing bowl whisk the olive oil, eggs, and sugar until well combined.
Add the rest of the ingredients and fold together to combine.
Pour the mixture into the pre-prepared tin and bake in the oven for 1 hour.
Once cooked remove from the oven and allow to cool before turning the loaf out.
You can serve this loaf warm, fresh from the oven, or allow to cool completely in the fridge overnight.
Top with a thick layer of coconut yoghurt (I’ve used @coyo_is_coconuts as it has a delicious thick texture) or super thick natural yogurt or mascarpone.
Top with carrot ribbons, walnuts, pepitas, fresh rosemary sprigs, and a generous drizzle of honey or pure maple.
Enjoy! ✌🏻x #gatherandfeast