Grain Free Carrot Cake





285g blanched almond meal

150g coconut sugar (loving earth brand)

100mls extra virgin olive oil

5 organic eggs, separated

50g walnuts

1 carrot, grated

1 teaspoon of gluten free baking powder

1 teaspoon of each: cinnamon powder, nutmeg powder and ginger powder



1 250g block of cream cheese or formage blanc (I use highland organics)

Juice & rind of 1 organic lemon 

2 tablespoons of maple syrup or honey





1. Preheat the oven to 180C and grease a 25cm round springform pan. 

2. In a separate bowl, using electric beaters or a kitchen aid whisk egg whites until they hold firm peaks.

3. Mix the olive oil and sugar together until well combined.

4. Add eggs yolks one at a time, continuing to mix.

5. Then add in the almond meal, walnuts, baking powder, spices and grated carrot. Mix well.

6. Fold in egg whites a little at a time. 

7. Pour mix into the baking pan and cook for 40 minutes in a fan force oven.


To make the icing, mix all the ingredients together and then ice cake using a spatula once cooled. 


The cake will store in the fridge for 3-4 days.   




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