Lupin Carrot Cake
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
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.