Carrot Cake

Carrot cake is a classic sweet treat, and was in fact voted the UK’s number 1 cake of choice in 2011! It is usually packed full of sugar both in the cake itself as well as the icing. However carrots have a natural sweetness to them, and so this cake presents an obvious choice as a sugar free indulgence. This particular version is actually gluten free too!


For the cake:
150g ground almonds
1 heaped tsp baking powder
1/2 tsp ground cinnamon
1 tsp mixed spice
25g chopped walnuts
40g raisins
100g finely grated carrot
1 orange, zested plus the juice of half
100g melted butter
1 tsp vanilla extract
3 large eggs, beaten


For the frosting:
150g cream cheese or mascarpone
1 heaped tsp orange zest
a squeeze of orange juice (approx. 1/2 tablespoon)
1 tsp vanilla essence (or orange extract)


  • Pre-heat the oven to 180C/350F/Gas Mark 4. Grease a 20cm round tin and line with parchment.
  • This is an all-in recipe – put all the ingredients into a bowl and mix until thoroughly combined. Pour into the tin and spread evenly.
  • Bake in the oven for 25 minutes or until a skewer inserted into the middle comes out clean.


  • Allow to cool while you prepare the frosting.
  • Into a medium sized bowl, add the cream cheese, zest and vanilla. Whisk together by hand or with an electric whisk until well combined.
  • Gradually add the juice – you may not use much. The final result should be a fairly thick consistency, and not able to run off your spoon. Add more cream cheese to the mix if it does.
  • Spread the frosting over the cooled cake evenly.
  • Decorate with whole walnuts and serve.

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