Carrot & Banana Cake with Ricotta Topping

By vegar

Ingredients

• 3 Carrots, grated
• 1 Banana, mashed
• 3 cups Almond meal
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ginger powder
• 1/2 tsp baking powder
• 1/4 cup sultanas (optional).
• 1/4 cup Walnuts, crushed (plussed extra)
• 3 Eggs
• 1 tsp vanilla extract
• 1/4 cup organic maple syrup
• 2 Tbsp macadamia oil
• 250 g Ricotta
• Zest of half a lemon

Preparation

Step 1

1.Preheat oven to 170 degrees C
2.Combine almond meal, cinnamon, nutmeg, ginger powder and baking powder in a bowl as your dry ingredients
3.In a separate bowl whisk your eggs, and add the carrot, banana, vanilla extract, maple syrup, and macadamia oil.
4.Combine the wet ingredients with the dry, then fold in the walnuts and sultanas, if using.
5.Pour into a greased cake tin and bake for 40-50 minutes.
6.Remove and place on a drying rack to cool, meanwhile combine the zest and ricotta.
7.Evenly spread the ricotta over the top of the cake and top with extra walnuts.