Grain free Carrot cake

As I am trying hard to be grain free I thought a family celebration was a great opportunity to make a grain free cake.

My Carrot cake recipe came from a favourite cookery book  the Gluten free Almond flour cookbook by Elana Amsterdam. This book is packed with easy to achieve recipes from bread to biscuits to delicious cakes like this one all grain free. I can recommend this recipe book I use it all the time.


Carrot Cake recipe- serves 12

3 cups almond flour ( ground almonds )

2 tsp sea salt

1 tsp bicarbonate of soda

1 tbsp ground cinnamon

1 tsp ground nutmeg

1/4 cup ( grapeseed oil ) I prefer to use melted coconut oil

1/2 cup of maple syrup or use gluten free brown rice syrup or raw honey

5 large eggs

3 cups of grated carrots

1 cup of raisins

1 cup of walnuts, coarsely chopped ( I soaked mine before chopping for a couple of hours first then rinsed and dried )

2 x 9 inch cake tins


Pre heat oven to 325oF or 165oC


grease and dust with almond flour 2 x 9 inch cake tins

In a bowl combine almond flour, salt, bicarbonate of soda, cinnamon and nutmeg


In a medium bowl whisk together oil, agave/maple syrup and eggs

Stir the wet ingredients into the dry ones

Fold in the walnuts, carrots and raisins


put the batter into the cake tins


bake for 30 to 35 mins

leave cakes to cool for 1 hr in cake tins


serve with creamy coconut frosting or filling of your choice


Creamy coconut frosting


1 cup of good quality unsweetened coconut milk

1 cup or slightly less of agave or maple syrup or brown rice syrup

pinch of sea salt

2 tbsp arrowroot powder

1 tbsp water

1 1/4 cups coconut oil, melted


in a saucepan bring the coconut milk, agave and salt to the boil


Whisk the ingredients then simmer for 8-10 mins. stir frequently

In a small bowl dissolve arrowroot powder in the water stir to make a paste

Add the arrowroot paste to the coconut mixture on the heat

whisk constantly until mixture thickens


remove pan from the heat

gradually blend in the coconut oil using a hand held blender

Place in freezer for a good 1/2hr

the frosting will solidify and turn opaque


remove and whip with the hand held mixer


store in glass jar in fridge for up to 3 days

this is time consuming but does taste very good.

Happy grain free baking!





3 thoughts on “Grain free Carrot cake

  1. Pingback: Mother’s Day afternoon tea | Fabulously Free From

  2. Hmm is anyone else having problems with the pictures on this blog
    loading? I’m trying to determine if its a problem on my end or if it’s
    the blog. Any responses would be greatly appreciated.

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