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Ingredients
Almond and carrot cakes
- 100 g grapeseed oil, plus extra for greasing
- 220 g blanched almonds
- 300 g carrot, cut into pieces
- 1 tsp natural vanilla extract
- 3 eggs
- 150 g light brown sugar
- 2 tsp gluten free baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 pinch sea salt
Frosting
- 30 g shelled unsalted pistachio nuts
- 30 g walnuts
- 80 g raw sugar
- ½ orange, zest only, no white pith
- 100 g unsalted butter, cut into pieces, softened
- 200 g cream cheese, softened
- Nutrition
- per 1 portion
- Calories
- 2636.2 kJ / 630.1 kcal
- Protein
- 10.9 g
- Carbohydrates
- 41.1 g
- Fat
- 49.5 g
- Saturated fat
- 14.3 g
- Fiber
- 4.7 g
- Sodium
- 266.8 mg
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