Name: Carrot Cake
Prep time: 15 min
Cook time: 31 min
Ingredients: 3 carrots (peeled); 1 lemon (juice of); 1 orange (juice of); 2 free-range eggs (large); 125 ml date syrup; 80 ml extra-virgin olive oil; 200 g brown rice flour (sifted); 50 g almond flour (sifted); 75 g hazelnuts (coarsely chopped); 15 g gluten-free baking powder; a pinch of sea salt

One of the all-time favourite cakes, this carrot cake by Veronica Lavernia looks great and tastes divine. It’s simple too!

Carrot Cake

One of the all-time favourite cakes, this carrot cake looks great and tastes divine. It's simple too!

Course Dessert

Cuisine british

Keyword baking

Prep Time 15 minutes

Cook Time 31 minutes

Calories 266 kcal

Author Veronica Lavenia

Ingredients

3 carrots peeled
1 lemon juice of
1 orange juice of
2 free-range eggs large
125 ml date syrup
80 ml extra-virgin olive oil
200 g brown rice flour sifted
50 g almond flour sifted
75 g hazelnuts coarsely chopped
15 g gluten-free baking powder
a pinch of sea salt

Instructions

Preheat the oven to 180°C/Gas Mark 4.
Sprinkle the carrots with the orange and lemon juice, then blend together.
Whip the eggs with the date syrup. Add the olive oil, sifted flours, 50g (2oz) hazelnuts, the baking powder and a pinch of sea salt. Mix well, then add the carrot mixture.
Pour the dough into a round, oiled and floured mould, sprinkle the surface with the remaining hazelnuts, then bake in the oven for 30 minutes.

Nutrition Facts

Carrot Cake

Amount Per Serving

Calories 266 Calories from Fat 131

% Daily Value*

Fat 14.5g22%

Saturated Fat 1.9g12%

Sodium 0.2mg0%

Sugar 13g14%

Protein 6g12%

* Percent Daily Values are based on a 2000 calorie diet.