Carrot Cake
A delicious carrot cake with icing all free from: gluten, grains and refined sugar. Paleo* and Specific Carbohydrate Diet-friendly.
Servings Prep Time
10-12 slices 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
10-12 slices 15 minutes
Cook Time
35-40 minutes
Ingredients
For the cake:
  • 2 1/2 cups (375g) Blanched Almond Flour
  • 1/3 cup (70g) Unsalted butter, melted
  • 6 Medjool dates, halved and pitted and soaked for 30 minutes
  • 3 cups (70g) Carrots, peeled and grated
  • 2 teaspoon Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground cloves
  • 5 Free range eggs, beaten
  • 1 teaspoon Bicarbonate of soda
  • 3 tablespoons Almond butter
  • 1/2 teaspoon Sea salt
  • Broken pecan or walnuts (to decorate)
For the icing:
  • 5 tablespoons Unsalted butter, soft
  • 1 tablespoon Fresh orange juice
  • 1 teaspoon Vanilla extract*
  • 1 tablespoon Raw honey
Instructions
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. In one bowl, mix the blanched almond flour, spices, bicarb and salt.
  3. Drain the water from the dates and process 4 of them in a powerful blender until a smooth paste forms. Chop the remaining two dates roughly and set aside.
  4. Add the eggs, butter and almond butter to the blender and blend with the date paste until well combined.
  5. Combine the wet ingredients from the blender with the flour mixture in the bowl and mix thoroughly. Mix in the grated carrots and the chopped date pieces. Stir well.
  6. Pour the cake batter into a loaf tin lined with a parchment cake liner or alternatively grease the dish very well with melted butter.
  7. Bake for 35-40 minutes until an inserted skewer comes out clean. Allow the cake to cool completely before icing.
  8. Place the bowl you will be using to whip the icing in the fridge for ten minutes or more to chill. Using an electric mixer or hand whisk, whisk the butter first for roughly five minutes until it becomes soft.
  9. Add the remaining icing ingredients and continue to whisk for a further few minutes until well combined. Keep the icing in the fridge until the cake is fully cool.
  10. Take the icing out of the fridge a few minutes in advance as it can be hard to spread straight from the fridge. Decorate the cake with the icing first and some chopped nuts, if desired.
Recipe Notes

* Omit the icing for Paleo and dairy-free.