Its school holidays and my home is full of girls. Glenn is coping well with the chaos. He takes the two dogs for a walk (we have my daughters dog for the holidays as well. ) Then he starts on my list, This starts with finishing my larder and laying flooring in my kitchen ...... ( Its a long list ).
So to keep everyone happy, I bake. But my baking is a little different. It has to be healthy and some times full of vegetables.
I grew carrots this year, but because we were away when they were growing, I did not thin them out so they grew together and were shaped a little weird.
Our soil has a lot of sheep manure, and I cleverly dropped without knowing, a carrot seed into a ''lamb tail docking ring''. My heritage carrot '' oxtail '' was strong enough to grow in the middle of it.
Nutty Carrot Cake Recipe - GF
200 gr ground almonds - almond meal
120 gr brown rice flour
3 eggs - lightly beaten
3/4 cup olive oil
1/2 cup brown rice malt syrup or honey - melted if not runny
1 cup grated carrots
1 tsp nutmeg
2 tsp cinnamon
1/2 tsp baking soda
1 cup mix nuts - pumpkin seeds, sunflower seeds - see my page on '' soaking ''
Icing
125 gr cream cheese
1 lemon zest and juice
2 tsp brown rice malt syrup or runny honey
Method - Grease and line the base of a round tin. Oven 180 c
1 - Mix in a large bowl, almond meal, rice flour, baking soda and spices together
2 - Mix in a small bowl, oil, eggs and honey
3 - Pour the wet ingredients into the dry and mix, well, add nuts.
4 - Pour into your tin.
5 - Bake for 30 - 40 mins - poke a skewer in the middle, if it comes out clean, its cooked.
Method For Icing
1 - Beat altogether and spread over your cake when it is cooled.
