Carrot Cake

by Edward Daniel
Caption of Carrot Cake. Image by Edward Daniel (c).

Carrot Cake came about because I wanted to create something luscious for everyone to enjoy.  This gluten-free dish uses a combination of millet, buckwheat and tapioca. The oil as possible yet retaining the moisture.

Caption of Carrot Cake. Image by Edward Daniel (c).
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g millet
  • 100g buckwheat
  • 50g tapioca flour
  • 1tsp baking soda
  • Pinch of salt
  • 200ml olive oil
  • 50g coconut oil
  • 150g raw unrefined cane sugar
  • 1 orange, juice
  • 2 cardamom pods, seeds
  • ½ nutmeg, grated
  • 1 tsp cinnamon, ground (or small piece of cinnamon stick ground)
  • 1 inch ginger
  • 300g carrots, grated
  • 100g raisins
  • 100g walnuts
  • For icing
  • 125g cashew nuts
  • 40ml filtered water
  • 20ml lemon juice
  • 75g coconut oil


  1. To make the icing, soak the cashew nuts in filtered water for about 30 minutes. Drain and place in a blender pulse with 40ml water, lemon juice, and coconut oil. Place in the fridge overnight.
  2. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  3. Line a cake tin with olive oil and set to one side.
  4. In a food processor, grind the buckwheat and millet granules with the tapioca flour, baking soda and salt. Set to one side in a large mixing bowl.
  5. Place the nutmeg, cinnamon and cardamom seeds into a chopper and whizz till fine. Add these ingredients to the mixing bowl together with the carrots, raisins and walnuts.
  6. Destone the dates and put into a food processor with the oil and orange juice and leave to one side. Stir this wet mixture into the dry. Combine well and dish into the cake tin.
  7. Bake in the oven for about 25 minutes until the crust turns into a light golden colour.
  8. Remove from heat and set to one side until cool.
  9. Layer the icing over the cake over each layer with a spatula.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

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