Gluten Free carrot and orange cake

Simple to make, this cake is gluten and dairy free and packed full of flavour. A healthier version of your normal butter laden cake containing processed white flour, this cake contains more fibre as it’s using ground nuts and carrot as the base.

Looking for a toddler snack? Simply leave out the honey/maple syrup, or cut the quantity in half.

Gluten Free Carrot and Orange Spice Cake
Author: The Nutrition Guru and The Chef
Prep time:
Cook time:
Total time:
Serves: 10
  • 2 cups of almond meal
  • 1 1/2 cups grated carrot (skin included)
  • 4 eggs
  • 1/4 cup sunflower, coconut or olive oil (you can substitute with coconut oil if you wish but before you do, read my view on coconut oil here).
  • 1/3 cup honey or maple syrup (optional)
  • 2 tablespoons orange juice (optional)
  • Grated rind of one orange (optional)
  • 2 tsp baking powder (choose gluten free baking powder if coeliac or highly sensitive to gluten)
  • 1 tbsp vinegar or apple cider vinegar
  • 1 tbsp chai powder OR 1/2 teaspoon cinnamon mixed with 1/2 teaspoon nutmeg
  1. Pre heat oven to 180 degrees Celsius
  2. Grease and line a loaf pan
  3. Place ground nuts in a large bowl
  4. Grate the carrot and add to the bowl
  5. In a separate bowl, whisk the eggs lightly
  6. Add the oil to the eggs and whisk lightly to incorporate.
  7. Add the rest of the ingredients into the bowl containing the oil and eggs and mix to combine.
  8. Add this wet mixture to the dry bowl of nut flour and carrot mixture
  9. Stir with a wooden spoon to thoroughly combine.
  10. Pour mixture into a greased and lined loaf pan
  11. Optional: you may wish to sprinkle with crushed nuts or seeds such as pumpkin or sesame to decorate
  12. Bake for 30 minutes, until brown and a skewer inserted into the middle comes out clean.
  13. Remove from oven and leave in tin to cool.


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