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Carrot Cake

Makes 1 loaf/6 slices

Carrot cake has always appealed to me and my first taste was when visiting the glorious Cheesecake Factory in Fort Lauderdale Florida. It was a ridiculously large slice but I managed it in a man verses food kind of lunch date  ;) Minus the butter cream frosting however, as I have an intolerance to butter.

It's been on my list to make for a while and this gluten free, grain free and paleo friendly loaf is so deliciously tasty, moist and more-ish. Topped with a delightful Cinnamon cashew nut frosting, it's completely scrumptious.


  1. Preheat your oven to 180C
  2. Line a loaf tin with parchment paper.
  3. Put your raisins in the cup of hot water to hydrate for 10 minutes, drain and pat dry with paper towels.
  4. In a bowl mix together the almond flour, baking soda, cinnamon and nutmeg.
  5. In a second bowl mix together the egg, olive oil, maple syrup and almond milk.
  6. Pour the wet mixture into the almond flour and whisk well to create a lump free batter.
  7. Stir in the chopped walnuts, carrots and raisins.
  8. Pour your batter into your prepared loaf tin.
  9. Pop this in the oven and bake for 30 minutes or until firm to the touch and when a tooth pick inserted into the centre comes out clean.
  10. Allow to cool for 15 minutes.
  11. Gently take the loaf out of the tin and allow to cool completely.
  12. Carefully peel away the parchment paper.
  13. Slather with cashew nut frosting and adorn with whole walnuts.
  14. Store in an airtight container in your fridge for up to 5 days.

You will need:

1 ½ cups of almond flour

1 cup of hot water

½ cup of almond milk

½ cup of raisins

½ cup of grated or finely chopped julienne/spiralized carrot

¼ cup of maple syrup

¼ cup of chopped walnuts plus 8 whole nuts for garnish

2 tablespoons of olive oil

2 teaspoons of ground cinnamon

1 teaspoon of ground nutmeg

1 teaspoon of vanilla extract

¼ teaspoon of baking soda

1 beaten egg

Cinnamon cashew nut frosting

Carrot Cake