Spiced Carrot Cake

This clean eating carrot cake is dairy-free and gluten-free. Made using ground almonds and gluten-free flour, this cake a healthier, protein-rich version of the traditional carrot cake.


  1. Pre-heat the oven to 175°C.
  2. Line the base of a square 7 inch cake tin, with parchment paper. Use olive oil or coconut oil to grease the sides of the tin.
  3. In a large mixing bowl, whisk together the coconut oil, maple syrup and eggs.
  4. In a separate mixing bowl, combine the ground almonds, flour, baking soda, cinnamon and ginger. Thoroughly mix the dry ingredients together.
  5. Add the grated carrots to the liquid ingredients (eggs, syrup and oil). Thoroughly mix.
  6. Tip the dry ingredients into the wet carrot mixture, stir well.
  7. Pour the batter into your lined cake tin.
  8. Bake for 40 minutes or until a skewer inserted into the cake comes out clean.
  9. Allow to cool for 15 minutes before turning the cake out of the tin onto a wire rack.


*You can use wholegrain wheat or spelt flour, or a wholegrain gluten-free flour, such as the Free From Fairy Wholegrain Flour in this recipe.


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