Carrot cake with mascarpone icing - my clients favorite!

Cake Ingredients

4 eggs

1 cup olive oil

3 medium carrots (at least 3 cups of grated carrot)

1 1/2 cups almond flour

1 Tbsp psyllium husk

2 Tbsp ground linseed

2 Tbsp coconut flour

2 tsp baking soda

1 tsp baking powder

1 tsp mixed spice

2 tsp cinnamon

1 tsp ginger

1 handful of walnuts (optional)

1 handful of raisins for sweetness (optional)

or 1 tsp stevia (optional) you can increase or omit, depending how sweet you want your cake to be!

Icing

1/2 cup of mascarpone or cream cheese

1/2 cup of plain unsweetened yoghurt

zest of 1 lemon

vanilla

1 tsp of stevia

walnuts and pumpkin seeds to decorate

Preheat oven to 160 C

Line a 25 cm spring form with baking paper and grease the sides.

Place all the cake ingredients in a food processor (except the walnuts, if using) and whizz until combined, add walnuts if using and give it a little pulse - don’t over mix!

Transfer to prepared cake tin and bake around 45 - 55 minutes. The cake is ready, when the inserted skewer comes out clean. Allow to cool in tin for 15 minutes before taking it out and cooling it on a rack.

When you are ready to serve, and the cake is completely cooled make the icing by beating all the icing ingredients together. Spread over cake and sprinkle with seeds and nuts.