- 3.5 cups (350g) Almond Meal
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tsp gluten-free baking powder
- 1/2 cups (125ml) maple syrup
- 1/4 cups (60ml) macadamia oil
- Finley grated zest & juice of 1/2 an orange
- 3 eggs, lightly beaten
- 500g carrots, coarsely grated
- 1/3 cups (50g) pumpkin seeds, toasted
- 1/3 cup (40g) chopped walnuts, plus extra to serve
- 1/4 cup (40g) almonds, roasted, chopped
- 200g firm ricotta
- 1 tbs maple syrup
- Pinch of ground cinnamon
- 1/2 tsp vanilla extract
Preheat the oven to 180°C. Grease a 20cm round cake pan and line with baking paper.
Place the almond meal, vanilla, cinnamon, nutmeg and baking powder in a bowl and use a wooden spoon to combine. Add maple syrup, oil, orange zest and juice, and egg, and stir until well combined. Gently fold in the carrot, then the pepitas and walnuts.
Spoon batter into the prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted in the centre comes out clean (cover with foil if the top becomes too brown during cooking). Remove from oven and allow to cool slightly in the pan before turning out onto a wire rack to cool completely.
Meanwhile, for the icing, whisk the ricotta, maple syrup, cinnamon and vanilla in a stand mixer fitted with the whisk attachment until combined. Add 2 tbs water and continue whisking until smooth.
Using a spatula, spread the ricotta icing on top of the cake. Sprinkle with roasted almonds and extra chopped walnuts to serve.
6.Keep cake in an airtight container in the fridge for up to 3 days
Recipe from delicious