By Angela Derks
Posted: Updated:

I love using ground almonds, quinoa and linseeds (flaxseeds) and chia when baking gluten free cakes. Almonds top the list because they make any cake or muffin so delicious and moist, plus they are packed with protein to help your body repair. Red and yellow vegetables such as carrots contains vitamin A precursors called carotenoids (Beta carotene) that help improve vision and support a healthy immune system. I’ve used macadamia nut oil in place of butter which is a delicious source of anti-inflammatory heart healthy fats, you can also use a mild flavoured olive oil. I’ve topped my cake with a good quality thick bio yoghurt and decorated with omega 3 rich walnuts.

My little ones absolutely love this recipe too making it an ideal healthy lunchbox treat. Enjoy!


500g (3 to 6 large) grated carrots
3 eggs
2 teaspoons vanilla extract
2 teaspoons cinnamon
½ teaspoon nutmeg
3 cups (300g) almond meal
¼ cup (60ml) macadamia nut or olive oil
¼ cup honey or alternative (rice syrup, yacon or organic maple syrup)
1 cup raisins
2 teaspoons gluten free baking powder


Preheat your oven to 160 C.
Combine carrot, eggs, vanilla, cinnamon, nutmeg, almond meal, oil, honey, raisins and baking powder.
Mix well until combined.
Pour into a prepared 20 cm baking tin.
Bake for 1 – 1½ hours or until cooked through.
Cover if necessary with foil.
Remove from the oven and cool completely in the tin then turn out.
Serve alone or topped with thick natural yoghurt or topping of your choice.
Keeps in the fridge for up to 5 days – it freezes well too!

Serves 16


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