Gluten Free Carrot Cake

Name: Gluten Free Carrot Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 medium portions
Ingredients: 1/2 cup (30g) almond meal; 1/2 cup (30g) macadamia nuts; 1/2 cup (51g) water chestnut flour; 1/2 cup less 1 tbsp (55g) raw cane sugar; 1 large carrot; a pinch of salt; 1 tsp baking powder; 1/4 cup (41g) olive oil; 1/4 cup coconut milk; 1 tbsp corn syrup; 1 tbsp vinegar

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Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
6 medium portions
Calories
420 kcal
Course
Dessert
Cuisine
Vegan, gluten-free

Gluten Free Carrot Cake

Kristen Mendoza

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A delicious and easy gluten free carrot cake to be enjoyed with a cup of tea or coffee any time of the day. Vegan and Gluten Free Recipe.

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Ingredients

Servings

1/2 cup (30g) almond meal (I skinned and ground almonds at home)
1/2 cup (30g) macadamia nuts ground
1/2 cup (51g) water chestnut flour (Singhada atta )
1/2 cup less 1 tbsp (55g) raw cane sugar
1 large carrot (grated in medium size – 1 cup, packed)
a pinch of salt
1 tsp baking powder
1/4 cup (41g) olive oil or any neutral flavoured oil
1/4 cup coconut milk or any other vegan milk substitute – ¼ cup (If thick, add 1/4cup of water. If thin use ½ cup coconut milk)
1 tbsp corn syrup
1 tbsp vinegar

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Instructions

Prepare pan by greasing with very little oil and dusting with flour.
Blitz flour, ground nuts, cane sugar, grated carrots, baking powder and salt together for a minute to incorporate the baking powder into the dry ingredients and aerate the flour. Do not wait for the carrots to get ground finely. We just want to add some colour to the flour while retaining the mouth feel. Empty the mixture into a wide mixing bowl.
Next blitz the olive oil, coconut milk, water (if adding), corn syrup, and vinegar. About a minute. This will form a thick emulsion.
Add the wet ingredients to the dry, and beat well to mix everything. The batter should be smooth and molten like lava. Pour into prepared pan leaving some space for the cake to rise and fill the tin. This cake does not rise as much as wholewheat or refined flour cakes do.
Bake for 30-35 minutes at 180 deg. Celsius. Check after 15 minutes to see whether there are any burn spots or over browning. If needed rotate the tin and bake further, or reduce temperature to 160 and bake for another 15-20 minutes, till a wooden skewer comes out clean.
Let cool for 10 minutes in pan before removing.
Optional dressing suggestion:
I like to reduce the sugar further in the recipe, using ¼ cup instead of ½. While the cake tastes less sweet, it allows me to drip sweet almond milk over it. That makes it tastier for me!

Notes

The cup measures refer to Indian cups which are said to be about 20% less in volume than cup measures used in the U.S. Please refer to the gram measures if in doubt.
The cup measures refer to Indian cups which are said to be about 20% less in volume than cup measures used in the U.S. Please refer to the gram measures if in doubt.
Nutritional value is based on 1 serving

Nutrition Information

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Calories 420kcal (21%) Carbohydrates 46g (15%) Protein 7g (14%) Fat 25g (38%) Saturated Fat 3g (15%) Sodium 16mg (1%) Potassium 189mg (5%) Fiber 5g (20%) Sugar 28g (56%) Vitamin A 1710IU (34%) Vitamin C 8.1mg (9%) Calcium 107mg (11%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 6medium portions

Amount Per Serving

Calories 420 kcal

% Daily Value*

Calories	420kcal	21%
Carbohydrates	46g	15%
Protein	7g	14%
Fat	25g	38%
Saturated Fat	3g	15%
Sodium	16mg	1%
Potassium	189mg	4%
Fiber	5g	20%
Sugar	28g	56%
Vitamin A	1710IU	34%
Vitamin C	8.1mg	9%
Calcium	107mg	11%
Iron	2.2mg	12%