Carrot Cake

This is a recipe I adapted from one I once read on a magazine. It is gluten free and egg free.


Serves: 6 Preparation time: 20 minutes Cooking time: 45 minutes.


  • 250gr grated carrots

  • 170gr flour (100gr gluten free white flour and 70gr buckwehat flour)

  • 120 gr brown/coconut sugar

  • 2 tsp baking powder

  • 1 tsp cinnamon

  • 80gr sultanas

  • 100gr ground almonds

  • 50gr walnut halves (lightly toasted)

  • Juice of 1 orange

  • 100ml vegetable oil.


Heat the oven to 180 degrees C.

Grease a 20 cm - 8in round cake tin with baking paper or some oil.

Toast the walnuts in the oven for 5 minutes and let them cool.

In a mixing bowl, whisk the oil and orange juice then add the ingredients in the following order: sugar, flour, baking powder, cinnamon, ground almond, sultana, walnuts and the grated carrots.If the batter seems a little firm, do not worry, the juice of the carrots will make it softer.

Transfer it to the tin and bake in th oven for 45 minutes. Check when it is ready by inserting a skewer in the middle to see if comes out dry.

Let it cool outside the oven for 15 minutes and then turn it out onto a serving tray to cool completely.


You can use regular plain flour instead. Both versions taste good!


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