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!
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Need
-
The Cakes
- 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
-
The Frosting
- 500 Grams cream cheese
- 1 orange, zest and juice
- 1 Teaspoon vanilla bean paste BUY
- 75 Grams pure maple syrup
Do
- 1
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.
- 2
Place almonds, and spices into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
- 3
Place carrots into Thermomix bowl and grate 4 sec/speed 5.
- 4
Return the nut mix to the Thermomix bowl with all remaining ingredients except dried fruit. Blend 20 sec/speed 8.
- 5
Add raisins and incorporate 3 sec/speed 6.
- 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.
- 7
Top with frosting, and a few chopped nuts to garnish if desired.
- 8
Frosting:
- 9
Place all ingredients into clean dry Thermomix bowl and blend 30 sec/speed 4.
- 10
Refrigerate 1 hours before generously frosting cooled cakes. (Try not to eat the frosting straight from the bowl!)
