/Almond Carrot Cake

Almond Carrot Cake

Yields1 Serving

 4 egg yolks, at room temperature
 ½ cup Rapadura *
 1 cup finely grated carrots
 1 cup activated almonds, ** processed into a coarse meal
 1 grated rind of lemon
 1 tbsp arrowroot
 4 egg whites, at room temperature
 ½ tsp sea salt
 extra pinch of sea salt
 2 tbsp activated pine nuts (optional)

Method
1

Line a loaf of 20 cm cake pan with baking paper, or grease pan lightly with butter and flour.

2

Beat egg yolks with Rapadura for about 5 minutes.

3

Blend in lemon rind, carrots, almonds, arrowroot and sea salt.

4

In separate clean bowl, beat the egg whites with pinch of sea salt until stiff. Fold egg yolk mixture into egg whites and pour into cake pan.

5

Sprinkle with optional pine nuts.

6

Bake at 175 C for about 30 minutes or until cooked through. Rest in the pan for 5 minutes before turning out onto a cake rack.

7

Spread with home-made cream cheese icing if desired (see separate recipe)

Notes
8

*Rapadura is mineral-rich, unprocessed dehydrated cane juice.

9

** Activated Almonds (see separate recipe).
Activating nuts is the process of soaking to break down the phytic acid coating that reduces the absorption of the nutrients in the nuts. The activation process also makes them more digestible.

**Link to Activated Almonds recipe

***Link to Cream Cheese Icing recipe 

 

Ingredients

 4 egg yolks, at room temperature
 ½ cup Rapadura *
 1 cup finely grated carrots
 1 cup activated almonds, ** processed into a coarse meal
 1 grated rind of lemon
 1 tbsp arrowroot
 4 egg whites, at room temperature
 ½ tsp sea salt
 extra pinch of sea salt
 2 tbsp activated pine nuts (optional)

Directions

Method
1

Line a loaf of 20 cm cake pan with baking paper, or grease pan lightly with butter and flour.

2

Beat egg yolks with Rapadura for about 5 minutes.

3

Blend in lemon rind, carrots, almonds, arrowroot and sea salt.

4

In separate clean bowl, beat the egg whites with pinch of sea salt until stiff. Fold egg yolk mixture into egg whites and pour into cake pan.

5

Sprinkle with optional pine nuts.

6

Bake at 175 C for about 30 minutes or until cooked through. Rest in the pan for 5 minutes before turning out onto a cake rack.

7

Spread with home-made cream cheese icing if desired (see separate recipe)

Notes
8

*Rapadura is mineral-rich, unprocessed dehydrated cane juice.

9

** Activated Almonds (see separate recipe).
Activating nuts is the process of soaking to break down the phytic acid coating that reduces the absorption of the nutrients in the nuts. The activation process also makes them more digestible.

Almond Carrot Cake
By | 2019-02-12T17:18:33+00:00 December 21st, 2018|0 Comments

About the Author:

Margaret Bridgeford
Margaret Bridgeford lives in Brisbane, Australia. Margaret’s recently published book, “Eat … Think … Heal: One Family’s Story of Discovering the Healing Powers of Food and Thought” is a recent achievement in her multi-faceted life. With formal training in psychology, business, leadership and vibrational healing, Margaret’s professional life now includes author, educator, and practitioner of vibrational medicine.

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