Carrot cake is something to be enjoyed by all. Enjoy a generous slice of this gluten-free favourite.
- 1 cup (170g) golden raisins or sultanas
- ¾ cup (270g) raw honey, plus extra to serve
- 4½ cups (450g) almond meal
- 1½ tsp each ground ginger and ground cinnamon
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp freshly grated nutmeg or ground nutmeg, plus extra to serve
- 1 cup (125g) pecans, finely chopped
- 400g carrots, coarsely grated
- 1 ripe banana, mashed
- 5 eggs
- 1 tsp vanilla bean paste
- 800g Greek yoghurt
- 2 tbs raw honey, plus extra to drizzle
1. For the yoghurt icing, line a fine sieve set over a bowl with a large square of muslin or a clean Chux cloth. Set over a bowl, then add yoghurt. Fold up edges to cover, then top with a bowl. Chill overnight to drain, then transfer thickened yoghurt to a bowl, discarding liquid.
2. Preheat oven to 160°C. Grease two 20cm cake pans and line with baking paper. Combine the raisins, honey and 2 tbs water in a saucepan over medium heat until the mixture is warmed through, but not simmering. Remove from the heat and cool completely.
3. Combine almond meal, ginger, cinnamon, baking powder, bicard, nutmeg, 100g pecans and carrots in a large bowl.
4. Place cooled raisin mixture in a blender and whiz until smooth. Add banana, eggs, vanilla and a pinch of salt flakes, and whiz until smooth and combined.
5. Add the raisin batter to the dry ingredients and stir to combine. Divide the batter equally between the 2 pans, smoothing tops with a spatula. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
6. Combine the thickened yoghurt with honey. Spread half yoghurt icing over 1 cake with a spatula, then top with second cake, base-side facing up. Spread remaining yoghurt icing over top of cake, using a teaspoon to create ridges.
7. Drizzle with extra honey, scatter over remaining 25g pecans and grate over a little more nutmeg to serve.