300gmcarrotgrated, 3 cups or for the blender method 4 medium carrots rough chopped
120gmgluten free flour1 cup
100gmalmond meal1 cup
2teaspoonsbaking powdergluten free
2teaspoonsbi carbonate of soda
200gmicing sugarsifted ( add more for a sweeter icing)
1teaspoonvery fine zest
Grease and line a 23 cm / 10 in cake tin with greasproof paper. Pre-heat the oven to 170 C / 350 F
Mix all the dry ingredients except the nuts (if you are using them) together and put aside
For the Vitamix method
Put all of the wet ingredients including the carrot pieces into the vitamix (liquid ingredients first) and blend till smooth. Pour this mixture into the dry ingredients and stir with a spoon to combine . Add the nuts ( if using) and pour into the prepared cake tin, and bake.
For the old method
In the bowl of a mixer (or by hand) mix all of the wet ingredients (eggs, oil, sugar) except the carrots and nuts. When the eggs and sugar are well combined with the oil mix in the grated carrot.
Add the dry ingredients and stir well till the mixture is combined. Pour into the prepared cake tin and bake.
Bake for 60 minutes . Test by using a skewer. When it comes out of the middle clean the cake is cooked. If not return to the oven for up to 30 minutes. You may need to cover the top with foil.
Quick cream Cheese Icing
Beat the cream cheese with the soft butter, till light and fluffy. Add the powdered sugar and beat again. add the lemon zest, juice and vanilla and beat to combine