Sugar/gluten free: carrot cake

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Right so people don't want gluten... okay. Nothing worse than hosting a little do and people don't eat anything because this one is off sugar, that one is off gluten and salt. This one is had a baby and is now wanting to shed the baby weight going all out sugar, carb and fat free. Unfortunately cutting out all of the above makes a meal pretty dam horrible, dry and cardboard flavour. That's if your lucky... because cardboard flavour is probably better than no flavour at all. So we need either fat, or sugar or some maltose in our food to give it a little excitement, otherwise we might as well eat air.
Carrot cake has always been a firm favourite and is a nice one to make cutting out sugar and carbs because it has those divine little spices in them to give it a bit of a kick. Here is a recipe for a flourless, sugar free carrot cake.

 Ingredients:
3 large carrots (grate these guys on the chunky side to give the cake a bit of body)
1/2 cup honey
1/cup coconut oil / veg oil
1 tsp vanilla extract
1 1/2 tsp cinnamon
1 tsp nutmeg
1/tsp ginger
1/2 tsp salt
1/2 lemon juice and zest
3 eggs
250 g chopped nuts (I use almonds and peacans)

 Method:
Whisk your eggs and oil together until slightly thick, add honey and continue to whisk until well combined.
Stir in the vanilla, spices lemon zest and juice.
Fold in the carrots and nuts.
Pour into a well greased baking pan and bake at 180"C for about 35-40 minutes. Remove and allow to cool in tin before trying to bash it out.

 Icing:
250 cream cheese
1tbsp full fat plain yoghurt
1 tsp vanilla essence
1/2 tsp nutmeg
1/2 tsp cinnamon
1tbsp honey

 Combine all these guys together and pour over your cake. Look I'm going to be honest this cake is nothing compared to the real thing... but it sure beats eating air. Decorate with roasted peacans nuts, or carrot dust. 
*slice carrots thinly lay on baking tray and dry out at 70" C over night. Blitz and sprinkle over cake. The orange dust will look pretty against the white icing.

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