Gluten-Free Garden Carrot Cake
16 People
337 Cals
Gluten-Free Garden Carrot Cake
16 People
337 Cals
About the recipe
This carrot cake is power-packed with goodness. Naturally sweetened with a little honey and made with protein-rich almond meal instead of processed flour. Unlike traditional carrot cakes loaded with sugar and butter, this nourishing version is lower in sugar, high in protein, and full of wholesome ingredients like cinnamon, walnuts, and juicy raisins. It’s the perfect better-for-you bake—easy to make, gluten-free, and absolutely delicious. You’re going to love it!
Nutrition Per Serving
337
Calories
24g
Fat
5g
Saturates
15g
Sugars
141mg
Salt
8g
Protein
27g
Carbs
4g
Fibre
Ingredients
Switch measurement units
- 500 g carrots grated
- 3 eggs
- 125 ml honey
- 60 ml olive oil
- 2 teaspoons vanilla extract
- 300 g almond meal
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- 2 teaspoons baking powder
- 120 g raisins
- 120 g walnuts
Lightened Up Cream Cheese Frosting
- 250 g cream cheese room temperature
- 120 ml Greek yogurt or labneh
- 2 tablespoons raw honey
Embellishments
- Greek yoghurt edible flowers, honey, figs, rosemary
Method
- PREHEAT your oven to 170°C fan forced. Lightly grease a 22 cm round cake tin and line with baking paper.
- COMBINE carrot, eggs, olive oil, honey, vanilla, almond meal, cinnamon, nutmeg and baking powder in a large bowl.
- MIX well by hand until combined. Fold in raisins and walnuts.
- POUR into the prepared cake tin.
- BAKE for 50 minutes or until cooked through.
- REMOVE from the oven and allow to cool completely in the tin then turn out.
- MAKE THE FROSTING and combine all the ingredients in a bowl until smooth.
- LAVISHLY spread the frosting over your carrot cake.
- GARNISH with Greek yoghurt and your choice of embellishments like edible flours, figs or simply yoghurt and honey.
