My gluten & dairy free carrot & cinnamon cake recipe
I’ve finally perfected the paleo carrot cake! It’s golden and lightly crusty on the outside, and wonderfully moist inside. If like myself, you’re not actually gluten or dairy intolerant, I advise eating this cake with a cream cheese frosting. For true Paleo’s, I advise using coconut cream, as in the photo, however I also love this plain or toasted. As always please try to source organic/bio ingredients for your own health and that of the planet. Enjoy and let me know how you get along!
- 11/2 cups (approx 3 large) Carrots finely grated (courser if you like the texture)
- 2 tbs Honey
- 2 tbs Maple Syrup
- 150g Almond Flour
- 50g Coconut Flour
- 1tsp bicarbonate of soda
- 1/2tsp ground nutmeg
- 3tsp ground Cinnamon
- 50g Pecans
- 3 Eggs
- 1tsp melted Coconut Oil
- 50g pitted Dates
- 4 dried Apricots
- Peel and grate the carrots and place in a bowl with the maple syrup and honey. Put to the side to marinate.
- Turn the oven on to 180°C and line a loaf tin with parchment paper (Tip: wet the baking paper first and scrunch it up to make it easier to mould into your tin.
- Place the almond flour, coconut flour, baking soda, cinnamon & nutmeg in a large bowl and mix well.
- Add the chopped or food processed pecans (depending on how big you like your nut chunks) and put to the side.
- In another bowl beat the eggs well and add the coconut oil. Blitz the dates and apricots in the food processor so they are well chopped up. Add the egg mixture and dates mixture to the large bowl of dry ingredients, and mix really well. It should be wet, but not so liquidy that it will pour into the loaf tin. Spoon the mixture in and pat down well with the back of a metal spoon.
- Place in the oven for 15minutes before turning the temperature down to 150°C for another 30 minutes.
- Take out of the oven and allow to cool on a rack for 10 minutes before serving. Store in an airtight tupperware in the fridge, if it lasts that long 😉
Serves – 8 slices
Charlie began practicing yoga over 25 years ago and has been teaching for more than 14 years to people of all ages and abilities. She is the lead trainer on the Indiv Yoga 200 hrs & the RCYT Kids Yoga Alliance Teacher Training Courses, and has certified over 400 students worldwide.
Originally from London and having worked in New York and Lisbon after her Psychology degree, she has since settled in Switzerland with her husband, and dedicated her life to expanding her knowledge of the science of yoga, mindful meditation and better physical and mental health.
Over the years Charlie has trained with some of the most renowned yoga teachers around the world (David Swenson, Shiva Rea, Anne-Marie Newland, Leslie Kaminoff, Sadie Nardini, Sonia Sumar etc) certifying in Hatha, Sivanada, Ashtanga, Childrens and Family Yoga, Yoga for the Special Child, & Inner Engineering with Sadhguru. She has become highly respected for her successful work in yoga therapy, especially for Autism, ADHD and other behavioural and developmental syndromes. She has also talked at some of the biggest corporations in Switzerland and the annual SGIS (Swiss Group of International Schools) Conference on implementing Mindfulness in the work place and the education system.
Charlie holds the highest yoga qualifications as an ERYT500 (Experienced Registered Yoga Teacher), RCYT (Registered Children´s Yoga Teacher), RPYT (Registered Prenatal Yoga Teacher) and YCEP (Yoga Continued Education Provider) with the Yoga Alliance, and has developed Indiv Yoga™ to bring a more physiological, therapeutic and individual approach to yoga. Indiv Yoga™ Switzerland is a RYS (registered yoga school) and RCYS (registered children’s yoga school) providing Yoga Alliance teacher training certifications of the highest professional standards.
The focus of Indiv Yoga™ is to provide the benefits of yoga to every type of individual, using its teachings to achieve physical and mental balance, and diminish the anxieties of modern life for adults and children.