Gluten Free Carrot, Walnut and Raisin Cake with Lemon Drizzle
This cake really satisfies the craving for carrot cake, but it's way healthier than the traditional version. It’s quick and easy to whisk up and bake, especially if you have carrots, raisins (sultanas), walnuts and lemons on hand, which I generally always keep at home.
3 medium carrots, peeled and grated
½ cup brown sugar
¼ cup white sugar
⅓ cup coconut oil
⅓ cup Greek yogurt
½ teaspoon ground cinnamon
½ teaspoon mixed spice
1 teaspoon vanilla bean paste
½ cup quinoa flour
½ cup almond flour
¼ cup coconut flour
½ teaspoon xanthum gum
½ teaspoon baking powder
½ teaspoon baking soda
½ cup walnuts, chopped
¼ cup raisins (sultanas)
Juice of one lemon
1 cup confectioners sugar
1 teaspoon softened butter
Preheat the oven to 350 F (180 C). Grease and line the base of a 20cm round cake tin.
In a large mixing bowl, whisk the oil, sugar, eggs, spices, vanilla paste and yogurt.
Fold in the flours, xanthum gum and baking soda and powder.
Fold in the grated carrot, walnuts and raisins.
Pour mixture into prepared tin and bake for 30 minutes or until golden and firm to touch..
Prepare the lemon drizzle by mixing all the ingredients in a small bowl.
Serve cake with a drizzle of the lemon topping.
G'day. Welcome to my blog, where I write about mindful eating. My name is Sally Asher and I'm a wellness author of three books. I hold a Health Science degree and have a passion for behavioral change. I live between South Florida and Melbourne with my husband and two teenagers. My husband and I run a real estate investment company. I love to help people eat mindfully and reconnect with the innate, intuitive sense of eating that we are all born with.