Easy carrot cake

Gluten free carrot cake

serves 6

180˚C

Prep: 10 min
Cooking: 30-40 min

GF - LF

Ingredients:

• 200g carrots
• 50 g raw cane sugar
• 80g  brown rice flour
• 30g almond powder or almond meal
• 1 tsp baking soda
• 2 eggs
• grated organic lemon peel
• 1/2 tsp cardamom * powder (can be replaced by cinnamon)​
• 100g chopped nuts (optional)

Recipe:

Preheat your oven at 180˚C
Grate the carrots, combine in a food processor with the sugar, almond powder, rice flour, cardamom and baking powder. Add the eggs, the grated lemon.
Pour the mixture in a greased cake tin.
Bake for 30 to 40' in an oven warmed at 180˚until your knife comes out clean.
As an alternative (my favorite) the cake can be baked in a steamer for around 30 minutes (it will be softer but will not have a brown crust) .

steam cooked cake

* Cardamom gives a very distinctive flavor. The spice originates from India where it is widely used for both sweet and savory dishes. The most commonly used is the green cardomom. 
You can buy the whole cardamon pods (more flavor) as the seeds loose their flavor relatively fast once grounded.
Interestingly enough, one of the countries that consume the most cardamom is Sweden, where cardamom is employed to season everything from baked goods to hamburgers and meatloaves

green cardamom pods - Photo by Mousum De on Unsplash