Carrot Almond cake

After the success of the spiced apple almond cake, I decided to add my own twist to the recipe and turn it into a carrot cake. I did and the cake was as divine. I hardly ever like eating more than one slice of a cake, but I would dive into this one. This is definitely my kind of cake. I essentially swapped the apples for a large carrot and kept everything else together.

Recipe: Adapted from Luckynuts:

Ingredients
1 large carrot
100g unsalted butter, softened, plus extra for greasing cake pan
90g caster sugar
2 eggs
1½ tablespoons rice flour
1½ tablespoons maize cornflour
1 teaspoon baking powder
1 teaspoon cinnamon
100g (1 cup) LUCKY ALMOND MEAL WITH CHIA
1 teaspoon vanilla extract
Flaked almonds
1 tablespoon apricot jam, mixed with some warm water

Directions
1. Preheat oven to 170°C. Grease and line base of a 20cm round tin.
2. Cut apples into quarters and remove core. Peel and cut one quarter into thin slices and reserve. Coarsely grate enough of the remaining apple to measure 11/4 cups.
3. Using an electric mixer cream the butter and sugar in a large bowl until pale and creamy. Add the eggs one at a time, beating well after each addition.
4. Sift flours, baking powder and spices together over a bowl. Stir in the Almond Meal with Chia to combine well. Fold the dry ingredients into the creamed mixture. Stir in the vanilla and grated apple to combine well. Spread cake batter into prepared cake pan. Arrange the reserved apple slices over the surface.
5. Bake in oven for 40-45 minutes or until a skewer comes out clean when inserted in the center.