Chai Carrot Cake

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Ingredients

​500g freshly grated carrot
3 Eggs
350g almond meal
2 teaspoons baking powder
2 teaspoons vanilla extract 
2 teaspoons cinnamon
½ teaspoon nutmeg
60g olive oil
½ cup raw honey
½ cup chai infused cold water
200g pistachios
Fresh blueberries to serve 

Method

1. Preheat your oven to 160*C / 320*F.
2. Line your baking tin with baking paper.
3. Combine the carrot, eggs, almond meal, baking powder, vanilla, cinnamon, nutmeg, oil, honey, infused chai water and pistachios.
4. Mix well until combined.
5. Pour into the prepared 20 cm baking tin.
6. Cover with foil and bake for 45 minutes. Then remove the foil and bake for a further 45 minutes or until cooked through.
7. Remove from the oven and cool completely in the tin, then turn out.
8. Serve with fresh blueberries or topped with Greek style yoghurt or cream cheese and lemon frosting.
9. Keeps in the fridge for up to 5 days – it freezes well too!

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