If you don’t have a histamine intolerance you could play around with the flours and use a mix of almond and different gluten free flours, add some nuts for texture and ramp up the spice content.
Carrots are a wonderful source of beta-carotene, the precursor to Vitamin A which is a powerful antioxidant important for skin health, immune function, eye health and has been shown to have some cancer fighting properties.
Besides its beautiful flavour, cinnamon has a positive impact on blood sugar levels by improving the hormone insulin response. This helps transport sugar into the cells to keep your blood sugar levels balanced.
- 3 carrots – grated
- 215g gluten free flour mix
- 100g Olive oil, grapeseed oil – a lighter tasting oil works best
- 2 eggs
- 1 tsp baking powder
- 1 tsp bicarb soda
- 100g sugar of choice – mill down to castor sugar consistency (coconut sugar gives a nice caramel flavour)
- 1 tsp cinnamon (contains histamine but this is a very low level for the whole cake)
- Pinch of salt
- 1/8th tsp clove powder (if tolerated)
- 1 tin of Ayams Coconut cream – turn upside down and place in fridge for a few hours or overnight to separate cream from liquid
- Icing sugar – to taste or required consistency
- 1 tsp vanilla bean paste
- Preheat oven to 1600fan forced and line a medium size cake tin or muffin tray
- Mix all cake ingredients together and add to cake tin
- Cook for 40 – 50 mins or until a skewer comes out clean. If using a muffin tray check in 20mins
- While cake is cooking, scoop out the solid layer of coconut cream to a bowl, add in icing sugar and vanilla. Whip to combine, dissolve sugar and get an icing consistency. Place in fridge while cake is cooking and cooling.
- Ice and decorate as desired.