Carrot cake GFDF

With cashew base icing! Should have added more lemon juice to make it like a cream cheese frosting.

Tastes a little dense just coz I replaced tapioca flour with rice and it's almond meal that dominates the mix. Just hope my kid likes it else ill be eating it all.

It's got sultanas and cranberries too instead of walnuts just coz I think there is enough nuts with the almond meal...

All of my gluten and dairy free recipe so far are taken from Chloe Moir nutrition. She just makes it easy to make with a quick video clip less than 2 minutes long. Suitable for mothers on the go like me.

See below for recipe. Makes a 9" cake. Original recipe from here



  •  2 cups ground almonds 
  • 3/4 cup brown rice flour 
  • 1 tsp baking soda 
  • 2 Tbsp cinnamon 
  • Pinch of sea salt 
  • 2 ripe banana 
  • 4 eggs 
  • 1/2 cup Coconut Oil, melted 
  • 1/4 cup maple syrup 
  •  1 tsp vanilla extract 
  • 2 medium sized carrots, grated 
  • 1/2 cup cranberries 
  • 1/2 cup sultanas 

  •  1 cup cashew nuts, soaked in water overnight 
  • 1/4 cup Coconut Oil, melted 
  • Juice of half a lemon 
  • 1 Tbsp maple syrup 
  • 1 tsp vanilla extract 
  • 1/4 cup water


  1. Pre-heat the oven to 180 degrees fan bake. 
  2. In a large bowl whisk together the dry ingredients. 
  3.  In a separate bowl mash the banana, and then add the rest of the wet ingredients, mix well. 
  4. Fold together the wet ingredients and dry ingredient together with the grated carrot, walnuts and sultanas. 
  5.  Pour the batter into a cake tin. Bake for 45 - 60 minutes until the cake is cooked through. To check the cake is cooked through, insert a knife into the middle, the knife should come out clean. If there is still raw mixture on the knife then put the cake back in the oven for another 5 minutes. Leave to fully cool down before you ice it. 
  6. To make the cashew icing, blend together all of the ingredients in a high powered blender or food processor. 
  7.  Ice the cake with the cashew icing, if the icing is runny leave it in the fridge to firm up a little. 
 Store the cake in the fridge for up to 4 days or freeze for up to a month.


Post a Comment | Feed

Related Posts with Thumbnails

Powered by BloggerKitchen Virgin til 27 by UsuárioCompulsivo
original Washed Denim by Darren Delaye
Creative Commons License