Gluten free carrot cake with cashew icing
I’ve jumped on the bandwagon of gluten free and wheat free which has been a relatively easy change. I don’t necessarily feel that everyone should avoid gluten and wheat and I’ll spare you the details of my dietary-related issues other than to say it’s been a positive change and one which has contributed to my overall goal of feeling good every day.
I’m still a sucker for chips on Friday afternoons in our new office ‘Social Kitchen’, French fries at the pub in the weekend, frozen yoghurt wherever, whenever and the obligatory block of chocolate that one of my team members (or myself) pulls out at 2pm to make the afternoon that little bit happier.
I used to tell people “everything in moderation” but I’m reneging that. It’s an old phrase we should refrain from saying as there are some foods and ingredients in foods that should never be eaten…ever.
This cake was, to my surprise a bit of a hit, so much so that I’ve whipped it up since for a number of special cake-eating occasions. You can literally turn any occasion into a cake-eating occasion. Trust me and my team, we are experts at it.