Super Moist Grain Free Carrot Cake

The annoying thing about being Celiac and baking is that it seems to me that most 5 different exotic flours (that are a nightmare to track down in Helsinki). This isn’t like that at all. It’s only has 5 ingredients. No flour at all. And is super easy. It’s also totally awesome tasting and with all the eggs, oil and almond in it, super-moist.

gluten free carrot cake

totally awesome.

Courtesy of Stone Soup.

  • 250g brown sugar
  • 1/2 cup vegetable or peanut oil
  • 3 eggs
  • 250g almond meal
  • 350g finely grated carrots

The icing is cream cheese, icing sugar and the zest of a lime. And that hint of lime suited this really well I think.

  1. Heat oven to 180C
  2. Mix together the sugar and oil.
  3. Crack in the eggs and mix throughly.
  4. Stir in almond.
  5. Grate the carrots in and mix.
  6. Pour the batter into a cake tin and shake it around a little to level it out.
  7. Bake for 45mins-1hour (recipe says one hour but the two times I made it it took only about 45mins), or until the top is golden and feels firm to the touch.
  8. Cool in the tin.
  9. Be very careful when removing it from the tin as it crumbles quite easily.

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