No, the title of this post does not refer to me!  I have not had a drink for almost 10 weeks and as this self-imposed sobriety lasts 3 months, it means that there are only 3 weeks left.  It will be interesting to see what I think of the demon drink once I have it again.  I have seriously considered just giving it away all together.  I really enjoy the clarity, productivity and energy I have without.  I am also enjoying the extra cash (and the flatter stomach!)  However, I do really like wine.  So I have decided I will give moderation a go.  You know, having a drink or two on special occasions and the like.  It will be interesting when I get to Sydney in May, because every day will be a special occasion!  Haha.  I’ll deal with that then.

So, why have I called this post “Half Baked”?  Well the gorgeous carrot cake I made today was only half cooked.  But it still got the official “thumbs-up” from my brother Dave, and that’s all that matters.  In fact, it didn’t even need to be cooked. The raw dough was delicious!  But give it a go in the oven.  I cooked it for 45 minutes but it probably could have stayed in there for at least an hour.  And remember, gluten-free cooking does result in crumbly cake – but I don’t care… It still tastes the same!

Half baked


Crumbly Carrot Cake

500g carrot, grated

3 cups of almond meal (I actually used 2 cups of almond meal and one cup of banana flour – why not?)

3 eggs, beaten

2 teaspoons of mixed spice

1/2 teaspoon of cinnamon

1/4 cup coconut oil, melted

1/4 cup rice malt syrup

1 cup of raisins

2 teaspoons of baking powder (gluten-free if needed)

Method: Pre-heat the oven to 160 degrees Celsius.  Combine all ingredients and mix well.  Place into a greased and lined baking tin and cook for at least an hour.  I would recommend covering it after 45 minutes so that the top doesn’t burn.  Allow to cool before turning out of the pan.  I also made a cashew nut topping – blend 1 cup of cashews with 1/2 of water (mostly water with a couple of table spoons of orange juice) and some vanilla essence.  Refrigerate for 30 minutes and then spread onto the cake.  It was nice but Dave & I reckon it would be great served with butter or plain yogurt (or even whipped cream – Yum!)  The cashew icing is the perfect dairy-free vegan option.

This recipe was heavily inspired by one I found on the Healthy Chef website.  This is another great website with simple, clean (and Australian) recipes.  I highly recommend it!