YES, YOU CAN!
Nov 26, 2018
4 minutes
FOOD EDITOR: JUSTINE KIGGEN
PHOTOGRAPHS: LIZA VAN DEVENTER
ON TRACK
per serving
fat 62g
carbs 26g
protein 15g
CARROT & WALNUT CAKE
SERVES 10
• 225g almond meal
• ½ cup coconut flour
• 3 tbsp tapioca flour
• 2½ tsp baking powder
• 1½ tbsp cinnamon, ground
• 6 jumbo eggs
• 1 cup avocado oil
• ¼ cup honey
• 3 cups grated carrot
• 100g walnuts, toasted and chopped
FOR THE TOPPING
• 2 x 400g tins coconut cream, chilled
• 2 tbsp maple syrup
• dried pineapple slices and edible flowers to garnish
• extra maple syrup, to drizzle
Preheat the oven to 170°C. Grease and line 4 x 20cm round cake
You’re reading a preview, subscribe to read more.
Start your free 30 days