Gluten-free Carrot Cake

Name: Gluten-free Carrot Cake
Prep time: 1 h
Total time: 1 h
Yield: Serves / 12
Cuisine: British
Ingredients: fresh berries; 4 tbsp Our Granola; 1 tsp ground ginger; ½ tsp freshly grated nutmeg; 5 large eggs; 1 tsp ground cinnamon; 1 tsp vanilla extract; 250 g (9 oz) soft light brown sugar; 1 tbsp caster sugar; 150 g (5½ oz) cream cheese; 125 ml (4 fl oz) rapeseed oil, plus extra for greasing; 440 g (15½ oz) ground almonds; 75 g (2½ oz) flaked almonds; 70 g (2¾ oz) large plump sultanas; 70 g (2¾ oz) coconut flakes; 375 g (13 oz) carrots, peeled and grated; 1 tsp baking powder

Preparation info

/
12

Difficulty
Easy
Ready in
1 hr

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

125 ml (4 fl oz) rapeseed oil, plus extra for greasing
440 g (15½

Europe
United Kingdom
Cake
Brunch
Gluten-free
Vegetarian
Breakfast
London

Method

Preheat the oven to 160°C fan/180°C/350°F/gas 4. Grease a non-stick 25cm (10in) round springform cake tin and line the base with parchment.

Put the ground almonds, flaked almonds, sultanas, coconut flakes, grated carrots, baking powder, nutmeg, ginger and cinnamon into a large