A delicious moist carrot cake. Using olive oil and apple puree avoids the need to add eggs. The apple other provides a natural sweetness which with the additional of xylitol helps keep the overall sugar content low.

Vegan & Gluten Free Carrot Cake


Difficulty – Easy

Time – 15 minutes preparation, 40-50 minutes cooking

Makes 1 x 2lb loaf cake

What’s good about it?

Carrots are a particularly good source of beta-carotene, fibre, vitamin K, potassium and antioxidants. Vitamin A is important for eyesight, skin health and immune function.

  1. Preheat the oven to 180C, gas mark 4. Grease and line a 2lb loaf tin.
  2. In a bowl mix together all wet ingredients until smooth. You can do this in a food processor if wished.
  3. Gradually beat in the dry ingredients to form a thick batter.
  4. Spoon the mixture into the tin and smooth the surface.
  5. Bake in the oven for 40-50 minutes until cooked through. Insert a skewer into the centre and it should come out clean.
  6. Leave to cool in the tin for 5 minutes then turn out and cool on a rack.

Did You Know?

Instead of carrots try grated courgette, pear or apple

1 carrot about 100g in weight, grated

75g xylitol

75g apple puree

100ml light olive oil

185g gluten free self raising flour

1tsp bicarbonate of soda

1tsp baking powder

pinch of sea salt

1tsp ground cinnmon

1tsp mixed spice

30g chopped walnuts