Ingredients
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2 tablespoons butter, melted, plus extra for greasing (you could also use coconut butter or a light olive oil)
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250g ground almonds
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1⁄4 teaspoon sea salt
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1 tsp bicarbonate of soda
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1 tsp ground cinnamon
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1/4 teaspoon freshly grated nutmeg
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3 eggs
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3 tablespoons Suga Vida, Xylitol or maple syrup
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275g carrots, grated
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80g raisins
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70g walnuts
Method
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Preheat the oven to fan 180°C. Line the base of a 20cm x 20cm baking tin and grease the sides with butter.
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In a large bowl, combine the ground almonds with the salt, bicarbonate of soda, cinnamon and nutmeg.
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In a separate bowl, beat the eggs with the SugaVida or Xylitol and melted butter, then stir in the carrots, raisins and walnuts before mixing with the dry ingredients in the large bowl.
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Pour the batter into the prepared cake tin, spreading it out evenly, and bake in the oven for 35 minutes until springy to the touch and golden brown on top. Remove from the oven and place the tin on a wire rack to cool.
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Serve just warm with coconut yoghurt. But will last in fridge for 3 days.
