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CARROT & PINEAPPLE CAKE with ALMOND BUTTER FROSTING
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INGREDIENTS (serves 8-10):
Cake Ingredients:
500g grated carrots;
300-400g caster sugar
(we used 300g);
250ml vegetable oil;
400g plain gluten-free flour;
50g desiccated coconut;
50g ground almonds
(NB: if avoiding nuts, leave this out and add either 50g more flour or coconut);
3 medium eggs OR egg replacer
(we used 225ml soya milk with 75g apple puree);
2 teaspoons baking powder;
1 teaspoon baking/bicarbonate of soda;
1 teaspoon salt;
1 heaped teaspoon cinnamon powder;
1 heaped teaspoon of ground nutmeg;
1/2 teaspoon ground ginger;
1 x 430g tin of crushed pineapple with juice 1 x 10" round cake tin, greased and lined with baking paper
(OR use 2 x 2lb loaf tins, or halve the recipe and use just one tin).
OPTIONAL: a teaspoon of vanilla extract; a drop of almond extract a handful of raisons 16 pecans and/or walnuts for decoration

Almond Butter Frosting
Ingredients:
225g jar of almond butter;
350g icing sugar (confectioner’s sugar);
¼ cup of milk of your choice (we use soya or almond milk)

1. Turn on your oven and set to 180 degrees celcius or 160 fan or 350F.
2. Prepare your cake or loaf tin by greasing the sides and lining the bottom with baking paper.
3. In a blender, blend your milk and apple puree until smooth and slightly foamy, or if you are using eggs, lightly mix your eggs together with a fork.
4. Place all of the cake ingredients into a bowl or mixer and blend until smooth.
5. Place the mixture into your prepared tin(s) and bake for 60-70 minutes until done. Test by pressing the top with your finger – if it bounces back then it should be cooked. You can also insert a skewer into the middle – if it comes out clean with no mixture stuck to it then it is cooked.
6. Leave the cake for 10 minutes before taking out of the tin, then leave to cool.
7. Meanwhile, make the frosting: Place all of the frosting ingredients into a blow or mixer and blend until smooth.
8. When the cake is completely cold, using a palate knife, spread the frosting onto the top of the cake and neaten. You can use less frosting on the top and smooth onto the side of the cake if desired.
9. Decorate with the nuts and serve. For a harder frosting, leave the cake in the fridge for an hour to firm up.