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!
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!