Diwali Special: Gluten-free Organic Carrots & Almond Cake

Inspired by Nigella Lawson’s Venetian Carrot Cake. Contains no alcohol, dairy-free and eggs can be substituted for vegans. This recipe makes 10 servings.

Calories: 364 calories / serving



  • 250 g organic carrots
  • 250g ground almonds / almond meal
  • 125 ml olive oil
  • 120 gm soft brown sugar
  • 5 Medjool Dates
  • 1 tsp Madagascar vanilla extract
  • 3 tbsp Pine Nuts
  • 3 free range eggs *(Substitute eggs with 1 tbsp of milled chia with 3 tbsp water for each egg)
  • 5 tsp ground nutmeg
  • ½ Mandarin orange, zest and finely grated and juiced


  1. Preheat Oven to 180 Line a 9 inch round spring form pan with baking parchment and spray some olive oil
  2. Add the pine nuts to a small dry pan and toast them over low heat till golden brown
  3. Peel and grate carrots in a food processor and wrap them in paper towels to soak up the excess liquid
  4. Whisk sugar, olive oil, egg yolks , nutmeg, vanilla extract until creamy and smooth.
  5. Fold in the almond meal, grated carrots and whisked egg whites. Finally add in the orange zest and the juice.
  6. If you are substituting eggs add 3 tbsp of milled chia with 9 tbsp of water to make a gel. Add the gel into the sugar before the flour is combined.
  7. Pour the mixture into the lined cake tin and smooth the surface with a spatula.
  8. Top with the roasted pine nuts and bake for 30 minutes.
  9. Test with a toothpick if the cake is done (should be clean with no flour sticking to it).
  10. Cool and serve in 10 minutes with Indian Chai or  vanilla bean ice cream

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