Carrot & Coriander Cake

  • A gluten-free, sweetly spiced almond cake.
  • Gluten-free, flourless cake.
  • Sweetened with Coconut Sugar.
  • Naturally moist.
  • Makes a large cake for 9-12 people.
  • Lasts for up to 4 days.

Premium Crystallised Coconut Nectar 250g, Organic (Tiana)

150g Light Coconut Sugar. Similar in flavour to light Muscovado sugar

Organic Blanched Almonds 1kg (Sussex Wholefoods)

a few blanched almonds for decoration, optional.

Other Ingredients

  • 250g peeled carrots
  • 3 Medium Eggs
  • 125g of Unsalted Butter
  • 2 Tbsp of freshly squeezed Orange Juice


  1. Pre-heat the oven to 180°c/ 350°F/ Gas Mark 4.
  2. Line a loose based cake tin with baking parchment. Our tin was approximately 7½inch/19cm.
  3. Grate the carrots. We used a food processor to grate ours. Change the metal blade to a plastic blade before adding any further ingredients.
  4. Add the butter and coconut sugar. Pulse until combined.
  5. Then add the Coriander Powder and Cinnamon Powder, Vanilla Extract and the eggs. Now gradually add the ground almonds. Then stir in the sultanas. You should end up with a batter-like consistency.
  6. Pour the cake mixture into the tin. Tap a few times to disperse any large air pockets.
  7. Bake in the middle of the oven for 40-50 minutes or until the top has risen and a skewer inserted in the middle comes out mostly clean.
  8. Allow the cake to fully cool before icing. Put the nibbed almonds onto a flat baking tray and sprinkle with coconut sugar. Put in the top of the oven and toast for 10-12 minutes or until the almonds are lightly browned.
  9. To make the buttercream frosting put the butter, and coconut sugar in a large mixing bowl and whisk, preferably with an electric whisk, until smooth. You may need to add a little milk whilst whisking.
  10. Finally add the orange juice and whisk to combine to a smooth paste.
  11. Balance the cake on upside-down plate or better still use a special icing turntable if you have one! Take a large knife or pallet knife and spread the icing around the sides of the cake. Then cover the top and smooth over.
  12. Using the loose base of your cake tin as a template, cut out a circle of parchment paper and place into the centre of the cake.
  13. Using a dessert spoon sprinkle the toasted chopped almonds over the top and side of the cake. Gently peel the circle of parchment from the centre of the cake.
  14. Take a piping bag with a medium to large star nozzle and pipe rosettes into the centre of the cake. See photos.