Gluten-free Carrot Cake
Gluten-Free Carrot Cake came about because I wanted to create something luscious for everyone to enjoy. This dish uses a combination of millet, buckwheat and tapioca. I use dates as the source of the sugar and used as little oil as possible yet retaining the moisture. This is a go-to recipe and is an improvement on the recipe on this blog made a few years ago.
Author: Edward Daniel
Recipe type: Dessert, Cake
Cuisine: Vegan, Gluten-free
- 100g millet
- 100g buckwheat
- 50g tapioca flour
- 1tsp baking soda
- Pinch of salt
- 150ml olive oil
- 120g dates
- 1 orange, juice
- 2 cardamom pods
- ½ nutmeg, grated
- 1 tsp cinnamon, ground (or small piece of cinnamon stick ground)
- 1 inch ginger
- 300g carrots, grated
- 100g raisins
- 100g walnuts
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- Line a cake tin with olive oil and set to one side.
- 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.
- 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.
- 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.
- Bake in the oven for about 25 minutes until the crust turns into a light golden colour.
- Remove from heat and set to one side until cool.
- Top with icing of your choice, if preferred.