Grab your friends and pretend it’s Summer with a picnic in the park, or if you’re in lockdown, enjoy a picnic in the sunshine at home. We teamed up with the lovely and oh-so talented Maddy Trueman, a Gold Coast Recipe Developer, to bring you this delicious gluten-free, flourless carrot cake. It’s a must-have for your next picnic, birthday party or any occasion really!

Rainbow Heirloom Carrot & Walnut Cake with Cream Cheese Frosting

Ingredients:

Rainbow Carrot and Walnut Cake

6 free range eggs

1 cup coconut sugar

3 cups almond meal

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp nutmeg

2 cups rainbow carrots, grated

1/2 cup walnuts, chopped roughly

Cream Cheese Frosting and Caramelised Walnuts

200g grass-fed butter, cubed and at room temperature

250g cream cheese, cubed and at room temperature

2 tbsp maple syrup

2 tsp raw honey + 2 tsp extra for walnuts

1 tsp vanilla bean paste

Pinch of salt

1 cup walnuts

Method:

Preheat oven to 160 degrees celsius, fan forced. Grease and line a small cake tin.
Add the eggs and coconut sugar to a stand mixer. Beat at a medium speed for 4-5 minutes.
Mix dry ingredients together in a small bowl. Pour dry ingredients into wet mixture and beat until just combined. Stir through grated carrots and chopped walnuts.
Bake for 45-50 minutes. You can check if the cake is cooked by inserting a skewer into the centre of the cake, this should come out clean. Set aside to cool.
In a small frypan toast the walnuts over medium heat. Once they have some colour, pour the honey over the top. Stir for 30 seconds then turn heat off. The walnuts will become sticky.
Add butter and cream cheese to a small bowl of an electric mixer. Beat until fluffy. Slowly pour in maple syrup, honey and vanilla bean paste. Add a pinch of salt. Once smooth, remove from mixer.
Roughly distribute the frosting over the cake. Decorate with the caramelised walnuts, dried flowers and freeze dried fruit of your choice. Enjoy at room temperature or refrigerated.

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