Monday, 8 July 2013

Chloe's Kitchen - Gluten Free Carrot, Date & Walnut Loaf

Gluten Free Carrot, Date & Walnut Loaf with Ricotta & Lemon Frosting

This is my next venture in getting Dick used to my new way of cooking. This could well be the healthiest cake to ever hit my oven and probably even the most delicious carrot cake that I've ever made. I took this recipe from www.thehealthychef.com again, but added a few different ingredients and quantities. It's the perfect cake for Coeliac's, clean eaters, or just cake lovers. The recipe makes two loaf sized cakes, but you could make it into a big tall delicious cake, I'm sending one with Dick to work tomorrow for his office ladies to enjoy. We were a little bit naughty and served it with Caramel, Macadamia and Honey ice cream, goodness me it is divine!



Gluten Free Carrot, Date & Walnut Loaf ingredients



Ingredients:

500g (3 large) carrots, grated
3 eggs
2 tsp vanilla extract
2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
3 cups almond meal
1/4 cup (60ml) macadamia oil
1/4 cup (160g) organic honey
1/4 cup chopped dates
1/4 cup chopped walnuts
2 tsp gluten free baking powder


Method:

- Preheat oven to 160C
- Mix all ingredients in a large bowl until well combined
- Pour mix into greased loaf tins or one big cake tin and slide into the oven
- Cook for approximately one hour
- Allow to cool completely in pan before turning out to ice

Easy.


I also made a Ricotta & Lemon Frosting to go on top with a few more chopped walnuts.


Ricotta & Lemon Frosting ingredients


Ingredients:

500g ricotta, at room temperature
1/2 tsp ground cinnamon
1/8 cup (60ml) lemon juice
1/8 cup (80g) organic honey

Method:

- In a medium sized mixing bowl, add ricotta and lemon juice, mix with an electric mixer on a medium speed for about 5 minutes, or until you've reached the consistency of whipped cream.
- Slowly fold through cinnamon and honey being careful not to beat out the air
- Cover and refrigerate until cake has cooled and you're ready for use

Note: It's really important that all of your frosting ingredients are at room temperature to get the best whip possible.



Until next time,

Chloe. xx



Click here to see The Healthy Chef original recipe





1 comment:

  1. Great recipe, DH and I have gone grain free (and definitely Gluten free) this is a great cake for David to take for lunches, I am going to try it. Thanks Chloe!
    janet xo

    ReplyDelete