Gluten Free Carrot Cake

Gluten Free Carrot Cake


3 people made this

Carrot cake is an all time favourite! A moist, not too sweet, just right cake for afternoon tea, or to greet guests when they visit.

Serves: 12 

  • 3 cups almond flour
  • 1 1/2 tablespoon mixed spice
  • 2 teaspoons celtic sea salt
  • 1 teaspoon baking soda
  • 5 eggs
  • 1/2 cup agave nectar
  • 1/4 cup grapeseed oil
  • 3 cups carrots, grated
  • 1 cup saltanas
  • 1 cup walnuts

Preparation:15min  ›  Cook:35min  ›  Extra time:10min cooling  ›  Ready in:1hour 

  1. Preheat oven to 165 degrees C. Generously grease two 23cm round cake tins.
  2. In a large bowl stir almond flour, mixed spice, sea saltand baking soda together.
  3. In a separate large bowl whisk the eggs, agave nectar and grapeseed oil together.
  4. Stir carrots, saltanas and walnuts into the egg mixture. Stir carrot mixture into flour mixture to form a batter; pour into prepared cake tins.
  5. Bake in the preheated oven until a toothpick inserted into the centre comes out clean; about 35 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

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