Carrot Cake - Gluten Free, Grain Free, Nutrient Dense & Easy!

So so good (& without the excessive sweetness!)

Ingredients 

400g Bread Mix
2 cups grated carrot
100g melted butter (or coconut oil)
150g coconut sugar 
100mL orange juice (you could sub pineapple) 
2 tsp cinnamon
1/2 tsp nutmeg (optional) 
2 tsp orange zest (optional) 
½ cup of chopped walnuts (optional) 

Method

1. Pre heat oven to 200 degrees, fan forced 
2. Grate carrot 
3. Melt butter (or coconut oil) in a large pot with cinnamon, nutmeg (if using) & coconut sugar 
4. Squeeze 100mL orange juice & finely grate a heaped tsp of zest (zest is optional & use bottled OJ if time poor!) Pineapple juice / pulp also could work great. 
5. Pour bread mix (400g) into the pot, add walnuts if using. 
6.  Shake orange juice with eggs in a shaker bottle until frothy, then tip into pot & mix through until evenly combined. 
7. Place dough / mixture into a greased or paper lined ring tin.
8. Bake 1hr, then check if nicely browned / firm & a knife comes out fairly clean. It may need an extra 10 mins with a cover on top to cook through & prevent the top burning, depending on your oven / tin.

Note - your cake may seem a little too moist / not cooked properly when hot due to the psyllium, but once fully cooled down, it will be perfect. Leave to cool thoroughly prior to topping with a cream cheese / cashew icing. Instead of icing, I topped with natural coconut yoghurt, pineapple, cinnamon & orange zest. Delicious & decadent, not too sweet, & super nutritious!