Fluffy carrot cake (GF, df, whole-foods)

Ingredients

Dry

• 1½ cups almond flour

• ½ cup gf flour - I used Well & Good

• 1½ tsp baking powder

• 1 tsp cinnamon

• 1 tsp ginger

• 1 tsp nutmeg

• Pinch sea salt

Wet

• 3 large eggs, room temp

• ⅓ cup melted coconut oil (cooled slightly), olive oil also works beautifully

• ¼ cup coconut sugar

• 2 tbsp maple syrup or raw honey

• 1 tsp vanilla extract

Fold-ins

• 1½ cups finely grated carrot (about 2 medium)

• ½ cup dried raisins

• Optional: ¼ cup chopped walnuts or pecans

Method

1. Preheat oven to 170°C (fan forced). Line a small cake tin or loaf tin.

2. Whisk all dry ingredients in a large bowl.

3. In another bowl, whisk eggs, coconut oil, coconut sugar, maple/honey & vanilla until smooth.

4. Pour wet into dry and gently mix until just combined.

5. Fold through carrot, raisins and nuts.

6. Pour into tin and smooth the top.

7. Bake 35-40 minutes, or until golden and a skewer comes out mostly clean.

8. Cool completely before icing (important for texture + fluff).

Coconut Yogurt Protein “Icing”

Light, tangy, naturally sweetened and not overly thick

Ingredients

• ¾ cup thick coconut yogurt (I used Vanilla Cocobella)

• 1 scoop plain or vanilla protein powder

• 1–2 tbsp maple syrup or honey (to taste)

• ½ tsp vanilla

• Optional: squeeze of lemon juice for tang

Method

1. Whisk everything until smooth and creamy.

2. Chill 10–15 minutes to thicken slightly.

3. Spread generously over cooled cake.

Finish with:

• A sprinkle of cinnamon sugar

• Shredded coconut

• Crushed walnuts

• Or a few extra raisins on top