HEALTHY GLUTEN-FREE CARROT CAKE
16 People
301 Cals
HEALTHY GLUTEN-FREE CARROT CAKE
16 People
301 Cals
About the recipe
Gluten-Free • Naturally Sweetened • Super MoistThis is my signature carrot cake… the one I make when I want something a little bit special, yet still feel good after eating it.It’s beautifully moist, naturally sweetened with honey or maple, and completely gluten free. Made with almond meal, fresh carrots, warm spices and a hint of vanilla, it delivers that classic carrot cake flavour in a lighter, more nourishing way.The texture is soft and tender, with bursts of sweetness from sultanas and a lovely crunch from walnuts. Finished with a lightened cream cheese frosting made with Greek yoghurt or labneh, it’s fresh, balanced and not overly sweet—just the way I like it.This is the kind of cake that feels comforting yet wholesome… perfect for entertaining, afternoon tea, or simply something delicious to enjoy with a cup of coffee.Simple ingredients. Real nourishment. Purely delicious.
Nutrition Per Serving
301
Calories
17g
Fat
4g
Saturates
10g
Sugars
171mg
Salt
9g
Protein
23g
Carbs
4g
Fibre
Ingredients
CAKE
- 500 g grated raw carrots
- 4 large organic eggs
- 80 ml extra virgin olive oil or macadamia nut oil
- 120 ml raw honey or maple syrup or monk fruit maple if sugar free
- 2 teaspoons vanilla extract
- 300 g almond meal almond flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 120 g walnuts chopped
- 120 g sultanas omit if sugar free
LIGHT CREM CHEESE FROSTING
- 250 g cream cheese room temperature
- 120 ml thick Greek yoghurt or labneh or more cream cheese
- 2 –3 tablespoons raw honey or maple syrup - to taste
- 1 teaspoon vanilla extract
Method
- Preheat oven to 170°C fan-forced.
- Lightly grease and line a 22 cm round cake tin with baking paper.
- Combine the grated carrot, eggs, oil, honey (or maple syrup) and vanilla in a large bowl.
- Add the almond meal, baking powder, cinnamon and nutmeg, followed by the walnuts and sultanas.
- Mix well by hand until fully combined.
- Pour the mixture into the prepared cake tin and smooth the top.
- Bake for 50–60 minutes, or until cooked through when tested with a skewer.
- If the top is browning too quickly, lightly cover with foil.
- Remove from the oven and cool on a wire rack.
- Prepare the frosting by combining the cream cheese, honey and vanilla in a mixing bowl or stand mixer.
- Whisk until smooth and creamy. Fold in the Greek yoghurt by hand.
- Spread the frosting over the cooled cake.
- Garnish with lemon slices or fresh herbs or a simple dusting of cinnamon.
- Serve and enjoy.
NOTES + INSPIRATION
Keep it simple: This cake is just as beautiful served plain or with a dollop of thick Greek yoghurt and a drizzle of honey.
For entertaining: Smooth the frosting generously over the top and finish with a light dusting of cinnamon.
Fresh + vibrant: Garnish with thin slices of lemon, a few sprigs of lemon thyme, basil or even rosemary for a stunning contrast.
Seasonal styling: Add fresh figs or a handful of blueberries for a soft, natural finish.
Crunch + texture: Finish with extra walnuts and a drizzle of honey for a rustic, beautiful look.
Make ahead: Keeps well in the refrigerator for up to 5 days.
