A yummy Gluten Free Carrot Cake recipe, to spoil your friends, for a birthday party or just for you!
Cake Ingredients:
8 eggs
1 – 1 1/2 cups of nuts eg almonds, bunya nuts, walnuts or 3Tbs coconut flour
1/4 Tbs bi-carb soda
1 cup coconut sugar or 3/4 cup honey
1 1/4 Tbs All Spice
3-4 large carrots, peeled and cut into chunks
chopped walnuts
For topping:
1 – 2 handfuls of cashews or macadamias
2 – 3Tbs lemon juice
3Tbs coconut sugar or 2Tbs honey
water to cover
Blend cake ingredients in a high power blender until smooth. Pour the mix into a greased large rectangular cake tin (around 30cm x 20cm, for smaller cake tins modify amounts according to how much smaller the tin is…) Sprinkle the top with chopped walnuts. Bake at 180C until springy but firm in the middle (around 30-40 mins).
Put the topping ingredients in the blender. Blend until smooth. Pour over cake when cake comes out of the oven. Enjoy warm or refrigerate for a cool treat. Serves 8 -10, depending on how big the pieces are 😉
Copyright Zaia 2015 – Gluten Free, Grain Free Carrot Cake, Vegetarian, SCD, Paleo, Primal
Author: Permeco Inc.
Not for profit organisation and charity based in Queensland, Australia, focusing on permaculture education and environmental research. Please note that all articles and recipes written under this label on this website prior to 2025 are written and copyrighted by Willa Sevenstern (previously known as Zaia Kendall).