• 3 Carrots, grated
  • 1 Banana, mashed
  • 3 cups Almond meal
  • 1 tsp Cinnamon, Ground
  • 1 tsp Nutmeg
  • 1 tsp Ginger Powder
  • 1/2 tsp Gluten Free Baking Powder
  • 1/4 cup Goji berries or Sultanas (optional).
  • 1/4 cup Walnuts, crushed (plus extra for serving)
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • 1/4 cup Maple Syrup
  • 1 tsp Ginger Powder
  • 2 tbsp Macadamia Oil
  • 250g Ricotta
  • Zest of half a Lemon


  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.

Information provided in this article is not medical advice and you should consult with your healthcare practitioner. Australian Unity accepts no responsibility for the accuracy of any of the opinions, advice, representations or information contained in this publication. Readers should rely on their own advice and enquiries in making decisions affecting their own health, wellbeing or interest.