- 1 cup Lupin Flake
- ½ cup almond meal
- 1 tsp bicarbonate of soda
- ½ tsp ground cinnamon
- 1/4 cup brown or coconut sugar
- 2 carrots – peeled & grated
- 3/4 cup oil
- 1/4 cup maple syrup or rice malt syrup
- 3 eggs
- 1 tsp vanilla essence
- Olive oil, to grease
- 250g spreadable cream cheese
- ½ cup icing sugar
- ½ tsp vanilla essence
Preheat oven to 170°C.
Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper.
Peel and grate the carrots, and set aside.
Combine Lupin Flake, almond meal, bicarbonate of soda and cinnamon in a large bowl.
Combine brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.
Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until combined.
Stir in the grated carrot.
Pour the mixture into the pan and bake for 1 hour.
Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
To make the icing, place the cream cheese, icing sugar and vanilla in a bowl.
Use a wooden spoon to mix until well combined.
Spread icing over the cake and serve.