These little cakes are so pretty, you could even make them as cupcakes to help them go further. They are the perfect change to the good old orange-almond-stock-standard-gluten-free cake that sometimes seems to be the only option available.
Fear not gluten-free cake lovers, this cake will tick a lot of boxes for you. And it’s different! Oh, and don’t scrimp on the cream cheese frosting. It is cake, after all!
You can call these healthy. I will allow!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 300 Grams Almonds blanched BUY
- 1 Cinnamon Stick(s)
- Fresh Nutmeg to taste
- 1 Teaspoon Ground Ginger
- 1 Teaspoon ground allspice
- 500 Grams carrots, cut pieces
- 2 large bananas, ripe
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Teaspoons Vanilla Bean Paste BUY
- Pinches Pink Salt Flakes BUY
- 3 eggs
- 180 Grams Pure Maple Syrup
- 200 Grams raisins or golden raisins or Inca berries
- 2 Teaspoons GF baking powder
- 500 Grams cream cheese
- 1 orange, zest and juice
- 1 Teaspoon Vanilla Bean Paste BUY
- 75 Grams Pure Maple Syrup
Preheat oven to 160°C and place a large baking dish of water onto the bottom shelf of the oven. Brush 12 hole mini loaf tin with EVOO generously. Set aside.
Place almonds, and spices into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place carrots into Thermomix bowl and grate 4 sec/speed 5.
Return the nut mix to the Thermomix bowl with all remaining ingredients except dried fruit. Blend 20 sec/speed 8.
Add raisins and incorporate 3 sec/speed 6.
Scrape out and into prepared tin. Place into water bath. Bake 60 minutes or until skewer inserted into centre of cakes comes out just a little bit sticky. Cool completely.
Top with frosting, and a few chopped nuts to garnish if desired.
Place all ingredients into clean dry Thermomix bowl and blend 30 sec/speed 4.
Refrigerate 1 hours before generously frosting cooled cakes. (Try not to eat the frosting straight from the bowl!)