Gluten Free Carrot Cake

    1 hour

    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.

    5 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)