Monday, March 28, 2016

A Very Rustic Looking Gluten- Free Carrot Cake ♥

I really do love baking and  even though I'm not the most skilled baker in the world, I still like to give things a go and try new flavours and creations. Now that the chocolate fest that was Easter is over, I was looking to make something cake-like but with a healthy twist and gluten-free carrot cake seemed like the perfect option - giving my toddler a treat with vegetables hidden inside seemed like a great idea to me.

I've never made a carrot cake before and I can't say that my first attempt has turned out beautifully at all, it's very rustic and homemade looking indeed, but it's incredibly moist and does taste delicious, if I do say so myself. I followed one of the recipes from Discount Supplements, supplier of cheap protein bars and decided to share the recipe here for anyone who is up for a bit of baking with a healthy element to it. Hopefully yours may turn out a lot prettier than mine too.


400g sugar
256g all purpose gluten-free flour
315g icing sugar
2 teaspoons of baking soda
2 teaspoons of baking powder
2 teaspoons of cinnamon
354ml of olive oil/vegetable oil
120g chopped nuts (I used walnuts)
150g of grated carrot
4 tablespoons of Meridian Almond Butter
85g of cream cheese
4 eggs
3 teaspoons of vanilla extract
1 teaspoon of salt


1. Pre-heat oven to 176 degrees Celsius and lightly grease two cake tins - I only had one so used this and then cut the sponge in half once cool.

2. Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and
vanilla and beat just until smooth.

3. In a separate bowl combine gluten- free flour, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.

4.  Stir in grated carrots and nuts. Pour the batter into prepared pans. Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean.  

5. While the cake is cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.

6. When cake is cool frost. Serve and enjoy.


1 comment

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