Utensils: Lined loaf tin, large bowl and beater

Cake

Ingredients:

• 2 cups almond meal
• 1/2 cup chopped walnuts
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup @buderimginger Ginger Bears chopped
• 2 tbsn baking powder
• 4 large carrots grated
• 2 tsp vanilla essence
• 1/2 cup maple syrup
• 60 ml extra virgin olive oil
• 3 freerange or organic eggs (room temperature)

Method:

1. Pre-heat oven to 160C/320F
2. Add all the ingredients into the bowl and mix well
3. Pour into your loaf tin and bake for 60 minutes, or until a skewer comes out clean
4. Remove from the oven and allow to cool before icing

Cream Cheese Icing

Ingredients:

• 200g creamcheese (room temperature)
• 115gm butter (room temperature)
• 1 cup sifted icing sugar
• 1tspn vanilla essence
• Zest of lemon finely chopped
• Chopped walnuts for topping (optional)
• 1 tbsn shredded coconut for topping (optional)

Method:

1. Beat the butter until it turns pale yellow in colour.
2. Add the cream cheese in pieces, then the vanilla essence and icing sugar and continue to beat for a minute or so.
3. Spread onto the top of the cake and on the sides and sprinkle lemon zest (or chopped walnuts and shredded coconut) and enjoy!