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    Home » Recipes » Desserts and Sweet Treats

    Gluten Free Carrot Cake Recipe

    Published: Jan 8, 2013 · Updated: Apr 13, 2022 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Gluten Free Carrot Cake Recipe
    Gluten Free Carrot Cake Recipe
    Gluten Free Carrot Cake Recipe
    Gluten Free Carrot Cake Recipe
    Gluten Free Carrot Cake Recipe
    Gluten Free Carrot Cake Recipe

    The best Gluten Free Carrot Cake recipe ever.  Only one bowl is needed for this easy gluten free carrot cake recipe that is SO good that you will make it again and again. 

    Gluten Free Carrot Cake Recipe

    Is it just me or did 2012 fly by in the blink of an eye? No sooner had I become used to writing 2012 as the year instead of 2011 and then it was over and now I have to get used to the fact it's 2013.

    I wonder if age has an impact on how quickly we perceive time. When you're a child there's painstaking countdowns to events such as your birthday, Christmas or Easter, and the days just seem to drag by. But when you get a little older no sooner do you ring in the new year when all of a sudden it's Easter before you know it.

    I recently reflected on the year that's just passed and shared my readers top 12 recipes of 2012, but I didn't share my favourite recipes of 2012. One of which is my Gluten Free Banana Cake with Cinnamon Cream Cheese Frosting (followed closely by my Vegetarian Mushroom Bourguignon).

    Even if you aren't on a gluten free diet my Gluten Free Banana Cake is one delicious cake. In fact, I made the banana cake twice for my husbands family while we were visiting them in Adelaide over Christmas, and each time this cake disappeared just as quickly as 2012 had done because everyone loves a good banana cake.

    When we came home from Adelaide I had a sudden craving for carrot cake, which I haven't had in the longest time, usually because I find them overly oily and heavy, so I resolved to turn my gluten free banana cake into a gluten free carrot cake recipe. And it worked out brilliantly!

    The beauty of this gluten free carrot cake recipe is that it couldn't be easier to make. There is no need to cream butter and sugar, in fact, there's no butter in this recipe at all. All you need is a food processor to first grate the carrots and then blitz all the ingredients together for this gluten free carrot cake recipe with almond meal to become one of the most delicious cakes you'll ever eat. Of course, you could grate the carrots by hand, but since you will have the food processor out anyway why not put it to good use?

    While I was tempted to go with my cinnamon cream cheese frosting, which by the way I think would work brilliantly with this gluten free carrot cake recipe, I went for a lemon cream cheese frosting. I grew up eating carrot cakes with lemon cream cheese frosting, so lemon cream cheese frosting it had to be for me. Next time though I will make this with the cinnamon cream cheese frosting because I will definitely be making this easy carrot cake recipe again and again.

    Gluten Free Carrot Cake Recipe

    Gluten Free Carrot Cake Recipe


    Gluten Free Carrot Cake Recipe

    Gluten Free Carrot Cake Recipe with Lemon Cream Cheese Frosting

    Even if you aren't on a gluten-free diet you will love this carrot cake!
    4.59 from 39 votes
    Print Pin Save Saved!
    Course: Dessert
    Cuisine: vegetarian
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Calories: 397kcal
    Author: Delicious Everyday
    12 slices

    Ingredients

    • 350 g carrots peeled and tops removed, ¾ lb or 12 oz
    • ½ cup pecans
    • 5 large eggs
    • 1 tsp heaped baking powder
    • ½ tsp bicarbonate of soda
    • 250 g almond meal ½ lb or 9 oz, ground almonds
    • 220 g brown sugar ½ lb or 8 oz
    • 1 tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • 1 tsp of ground ginger
    • CREAM CHEESE FROSTING:
    • 250 g cream cheese at room temperature, ½ lb or 9 oz
    • 50 g butter at room temperature, 1¾ oz
    • 100 g of icing sugar sifted, 3.5 oz
    • zest and juice of half a lemon or to taste

    Instructions

    • Grease two 20 cm (8-Inch) nonstick springform cake tines and preheat the oven to 180 Celsius (350 Fahrenheit).
    • Grate the carrots using a food processor and remove the grated carrots from the bowl and set aside. Remove the grater attachment from the food processor and switch to the chopping attachment and add the pecans and pulse until roughly chopped. Set aside with the carrots.
    • Add the remaining cake ingredients (except the carrots and pecans) and process to combine. Finally, add the carrot and pecans and pulse to combine with the cake batter.
    • Divide the batter between the prepared springform pans and bake for 15 to 25 minutes. Remove from the oven and let the cake cool completely in the tin before removing.
    • To make the frosting combine the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy. Add the icing sugar and lemon juice and zest and beat for another 5 minutes, or until pale and fluffy.
    • Spread the frosting between the cake layers and over the top of the cooled cake.

    Notes

    Need to convert something? Check my conversion chart here.

    Nutrition (Estimated)

    Calories: 397kcalCarbohydrates: 35gProtein: 9gFat: 26gCholesterol: 109mgSodium: 214mgVitamin A: 2100IUVitamin C: 4.1mgIron: 1.1mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    The best Gluten Free Carrot Cake recipe ever. Only one bowl is needed for this easy gluten free carrot cake recipe that is SO good that you will make it again and again.

    More Vegetarian & Vegan Dessert Recipes

    • Lemon Cheesecake Bars
    • Lavender Shortbread Cookies
    • Vegan Pumpkin Pie With Coconut Whipped Cream Topping
    • Homemade Pumpkin Pie

    Reader Interactions

    Comments

    1. Raheleh says

      September 28, 2019 at 5:20 am

      5 stars
      👌🏼

      Reply
    2. Sarah gamble says

      September 01, 2019 at 4:43 pm

      5 stars
      I never leave comments but am compelled to do so as this cake truly lives up to its billing as “best ever”. Only one family member is gluten intolerant but this was a hit with everyone and it was fun and easy to make.
      Thanks for a great recipe,
      Sarah

      Reply
    3. Patty says

      May 06, 2019 at 6:02 pm

      How do I convert this to 9" pans? Do I increase the number of slices using your handy tool above? How many slices would that be? Thanks.

      Reply
      • Nicole says

        May 15, 2019 at 3:12 pm

        To convert the 8" pan recipe to 9" pans, you should increase everything by about 25%. Here is a handy article on converting between different pan sizes.

        Reply
        • Patty says

          May 20, 2019 at 5:13 pm

          Thank you!

    4. Molly says

      February 18, 2019 at 4:30 am

      have you ever made this mixture into cupcakes instead? do you think that'd work the same? thanks

      Reply
      • Nicole says

        April 02, 2019 at 10:07 pm

        I have not tried, but it would probably work. But I do have a carrot cake cupcake recipe here. And it would also be gluten free if you substitute gluten-free baking powder.

        Reply
    5. Emily says

      June 19, 2018 at 8:41 pm

      5 stars
      Thank you so much for this recipe! It was truly delicious and so, so easy to make. It is a keeper! I know people always claim that gluten free recipes don't actually taste gluten free...this time it's the truth! Can't wait to try your other recipes.

      Reply
      • Nicole says

        June 22, 2018 at 11:53 am

        Thank you so much. I'm so glad you enjoyed it!

        Reply
    6. Harlene says

      May 27, 2018 at 9:49 pm

      I would like to make this cake in a 9x13” pan. How long do you think I should bake it?
      Thanks so much!

      Reply
      • Nicole says

        August 13, 2018 at 5:58 pm

        I would start at 17 minutes, and continue checking it from there.

        Reply
    7. Mel says

      May 18, 2018 at 6:37 pm

      5 stars
      This was the EASIEST, most delicious carrot cake. The cake is lovely and moist and the icing absolutely delicious.

      Reply
      • Nicole says

        May 20, 2018 at 2:42 pm

        Thanks so much - I'm glad you liked it!

        Reply
    8. Suzanne says

      March 21, 2017 at 11:36 am

      5 stars
      This looks so so good! Thanks for posting the nutrition content. That's helpful when trying to stay on a specific meal plan. I'm excited to give this a try!

      Reply
    9. Sister Catherine says

      November 08, 2015 at 8:20 am

      hi i need a dairy free creamy frosting what dou you suggest? usually ingredients weights are the finished weight like carrots without tops, ends ,etc. the part ready to put in the mix, and usually egg is 38 gram or large. please get back to me about what to do about a dairy free creamy frosting? thanks nun.it.is@gmail.com Sister Catherine

      Reply
      • Nicole @ Delicious Everyday says

        November 08, 2015 at 12:52 pm

        Hi Catherine, the eggs are large, which in Australia are 50 to 58g. The carrot weight is whole, with the tops, for ease, because the carrots are shredded in the food processor after being topped and peeled. As for a dairy free topping, I've been experimenting with a few options, but honestly, I haven't come across anything that works as well as a simple icing (confectioners sugar) frosting as the cashew based alternatives I've tried all seems to seep into the cake. I hope that helps.

        Reply
    10. Liz says

      October 16, 2015 at 2:48 pm

      This is the best carrot cake recipe ever. I regularly make it and your banana cake!
      A couple of questions for you - is it 350g carrots before you've peeled them and taken the tops off or after? And what weight of egg do you use? Sounds silly but sometimes the cake is too moist. Also any tips on adjusting the banana cake recipe to use thawed bananas? I often put bananas in the freezer when they are a bit too ripe to eat then thaw them and use them in cakes later. When they are thawed they are a bit more runny than fresh banana. Thanks! ?

      Reply
      • Nicole @ Delicious Everyday says

        October 16, 2015 at 3:14 pm

        Thank you, Liz for your wonderful comment 🙂 It is always wonderful to hear from people who have tried recipes.

        As for your questions. It is 350g of carrots before peeling and removing their tops. As for the eggs, I use large eggs (600g for dozen). For the thawed banana, I'd suggested perhaps thawing it in a fine mesh sieve to remove any moisture before making the cake. That should hopefully remove any excess moisture.

        I hope that helps and thanks again for taking the time to leave some feedback. Have a wonderful weekend!! 😀

        Reply
        • Liz says

          November 06, 2015 at 5:49 pm

          Thanks Jennifer!

    11. deliciouslynell says

      September 26, 2015 at 10:25 am

      Hi there! I made this for a friend's fiance's birthday, and it was a huge success! I increased the cooking time, as the cake definitely needed more cooking to firm it up and dry it out a bit more, then I doubled the icing, coated the cake with it, and pressed crushed walnuts all over it. It was absolutely delicious!

      Reply
      • Nicole @ Delicious Everyday says

        September 28, 2015 at 7:01 am

        I'm so glad your fiance enjoyed the cake. The crushed walnut coating sounds fabulous! I'll have to try that 🙂

        Reply
    12. Linette says

      August 27, 2015 at 6:40 am

      I'm going to try ground flaxseed instead of almond flour, do u think it will work out?

      Reply
      • Nicole @ Delicious Everyday says

        August 27, 2015 at 8:20 am

        Hi Linette 🙂 Sorry, I don't have experience with ground flaxseed so I can't say whether it will work or not. If you do give it a go please do let me know how it turns out.

        Reply
    13. Danielle says

      July 23, 2015 at 4:17 am

      I made this cake for my brother and he loved it, now he wants it as his wedding cake - a doubled stacked 10inch round - which I'm guessing would be roughly 4times your recipe?? What I really.want to know is can it be frozen? (both brothers getting married 2 weeks apart so I want to get a head start if possible)

      Reply
      • Nicole @ Delicious Everyday says

        July 23, 2015 at 8:56 am

        Congratulations on your brothers wedding Danielle! As for your question, I haven't personally tried freezing the cake, but I'm sure it would be fine. Also, in relation to making 4 cakes, instead of making it in one big batch, I would make individual batches of the cake. Good luck and let me know how it turns out! 🙂

        Reply
        • Danielle says

          September 03, 2015 at 3:04 am

          Oh my goodness, it was amazing and went down a storm at the wedding! I baked the cake in 4 layers, using the whole recipe for each 10" round tin and cooked for 45 minutes each. I did add 90g of sultanas and 2 tbsp of fresh grated root ginger to each layer mix. It also froze incredibly well, left for a few hours to defrost and then layered up with cream cheese and lemon icing before coating with ganache and fondant 2 days before the wedding. Thanks for a great recipe

    14. frances says

      June 30, 2015 at 1:39 pm

      the oven at 180 degress. is that for a fan forced or a conventional oven.

      Reply
      • Nicole @ Delicious Everyday says

        June 30, 2015 at 1:47 pm

        That is 180 celsius for a conventional oven. I've cooked it in a fan forced oven as well, at 170 celsius. I hope you enjoy the cake Frances 🙂

        Reply
    15. Nicole @ Delicious Everyday says

      June 12, 2015 at 10:03 am

      Hi Chaz, sorry I didn't see your comment earlier. You're correct. There is no butter or oil in the cake. The nuts provide their own natural oils which keeps the cake moist.

      Reply
    16. tennille says

      May 18, 2015 at 9:25 am

      I make this all the time. It really is the best carrot cake ever! I made it for a 'bake off' at work and won. 10 judges and I scored 9's and 10's! Thankyou.

      Reply
      • Nicole @ Delicious Everyday says

        May 19, 2015 at 8:31 am

        Oh wow, that is high praise indeed! Thank you so much for sharing @tennille 🙂

        Reply
    17. Lee says

      February 01, 2015 at 12:44 am

      5 stars
      So impressed with this carrot cake. Tastes great and so moist. Can't tell its gluten free. Definetly a permanent fixture.

      Reply
      • Jennifer says

        February 01, 2015 at 8:01 am

        Thanks Lee 😀 I'm so glad you enjoyed it. It is a firm favourite in our house.

        Reply
    18. Cathy says

      October 04, 2014 at 11:28 am

      I made this cake 2ice, 1st attempt wouldnt come out off a ring tin (tasted great tho) then made again yesterday in a single tine and this time I lined the sides and the bottom, (BEST EASIEST CARROT CAKE TO MAKE)
      I made it for my sons 33rd Birthday he loves Carrot Cakes and said this was the best cake, my husband daughter in law all agree.
      Thank you so much for posting this recipe

      Reply
    19. kim says

      September 10, 2014 at 10:24 am

      Ha. I think I did something really wrong. It pretty much tastes like pumpkin pie. Should the batter be smooth when you put it in the pans? Mine was quite thick.

      Reply
      • Jennifer says

        September 10, 2014 at 3:32 pm

        Hmmm that doesn't sound right Kim. There should still be quite a lot of texture in the cake. Did you run the food processor for long? I'm wondering if perhaps all the ingredients became too chopped and pureed? Sorry, it's a little difficult to tell what went wrong without being in the kitchen with you 😀 If you do decide to make it again I'd suggest only running the food processor long enough for the ingredients to combine before pouring into the tin to bake.

        Reply
    20. carol says

      September 03, 2014 at 7:53 pm

      Hi
      I have just made your gluten free carrot cake and its now cooling. As I haven't a food processor I wasn't sure whether to just mix the the ingredients with a wooden spoon or beat with my hand mixer, what is the best? I haven't tasted it yet but I did just mix.
      Regards
      Carol

      Reply
      • Jennifer says

        September 04, 2014 at 7:48 am

        Hi Carol 🙂 I think as long as you beat it well enough to mix all of the eggs well then you should be fine to do it by hand. Do let me know how it turned out. Enjoy!

        Reply
    21. Tara says

      August 30, 2014 at 11:23 am

      5 stars
      This recipe is wonderful! I doubled the cinnamon and nutmeg the second time around because I love a strong spice flavor. Delicious. And I don't mean delicious for gluten-free. I mean DELICIOUS.

      Reply
    22. Jodie says

      August 14, 2014 at 6:05 am

      I think I will love this for my Birthday on the 17th! XD

      Reply
    23. Robin says

      August 01, 2014 at 7:39 am

      Just noticed your conversion chart. Tiny letters, old eyes.
      Thank you,
      Robin

      Reply
    24. Robin says

      August 01, 2014 at 6:46 am

      It was the cups that I am concerned about. There is a difference between Australian cup measures and US as well as tablespoon, teaspoon etc.
      Thank you

      Reply
    25. Robin says

      July 29, 2014 at 12:59 pm

      I noticed you are using grams and pounds in your recipe. Are these US measures?
      Many thanks,

      Reply
      • Jennifer says

        July 29, 2014 at 1:06 pm

        I'm based in Australia, so we use grams as our unit of measure, but a lot of my readers are based in the US so I also try to provide equivalent measures in brackets (pounds, oz or cups) if people aren't comfortable using grams. Was there a particular measurement that confused you that I can perhaps clarify?

        Reply
    26. Claudia says

      July 25, 2014 at 1:54 pm

      5 stars
      I had never made carrot cake before and this cake really boosted my confidence to be able to make my on GF and DF(milk protein) baking. I added raisins to mine. I then used a pineapple frosting concoction with a vegan cream cheese and butter substitute. It is so good, I may not have to worry about storing it!!! Thanks!!!!

      Reply
    27. Joanna says

      June 25, 2014 at 2:43 am

      I've just made this cake - it tastes very good and my children are on their second piece as I type...but the egg sort of pooled at the bottom when I baked it so there is a bit of an egg layer at the bottom...I do not have a food processor but I tried to stir it REALLY well...could this be the reason? Any tips are appreciated...

      Reply
      • Jennifer says

        June 25, 2014 at 9:59 am

        Hi Joanna, I'm glad you and your children are enjoying the cake 🙂 As for the egg layer at the bottom, it does sound like that perhaps batter was under mixed. If you have a hand held or stand mixer, I'd perhaps try using that next time to ensure everything is well mixed. Alternatively, if you are making it by hand, try using a whisk and perhaps put the kids to work to make sure it's well mixed before baking. 😉

        Reply
    28. bumble says

      March 31, 2014 at 10:58 pm

      5 stars
      This is the most delicious recipe for carrot cake - sensational! I read through all your reviews and took the advice of one of those posted and baked it for 30 minutes and it came out perfectly. A happy five stars x

      Reply
      • Jennifer says

        April 03, 2014 at 5:39 pm

        Thank you for the feedback bumble! I'm so glad you enjoyed it. 😀

        Reply
    29. Roxann says

      March 15, 2014 at 12:41 pm

      5 stars
      I made these into mini-cupcakes for a party and they were a hit! So easy to pop in your mouth and they came out so good...perfect consistency. Thanks for sharing!

      Reply
    30. Michele says

      February 06, 2014 at 1:58 pm

      I notice your gf carrot cake does not contain any oil, is the cake still moist without?
      In fact, the cake contains no 'fats".

      Reply
      • Jennifer says

        February 06, 2014 at 3:09 pm

        Hi Michele, yes, it's still super moist without the oil, thanks to the amount of eggs used, and the natural oils in the nuts. I hope you enjoy it if you decide to try it. 😀

        Reply
    31. Roxann says

      January 28, 2014 at 1:49 pm

      Can I make these into cupcakes easily?

      Reply
      • Jennifer says

        January 28, 2014 at 2:56 pm

        Hi Roxann, yes, you should be able to turn them into cupcakes, although I personally haven't tried it, so it would be a case of trial and error. For cupcakes I'd reduce the baking time by one third to one half. I hope that helps. Please let me know how you go 😀

        Reply
    32. Josie says

      January 08, 2014 at 9:28 pm

      I made this tonight because I've been craving carrot cake and have never found a GF one in cafés and it is absolutely amazing! My mum and I are both in love with it, it's one of the best cakes we've ever had. Thanks for a fantastic recipe 🙂 It's definitely been added to the repertoire in this house.

      Reply
    33. Rik says

      November 18, 2013 at 11:43 pm

      5 stars
      Wow, that was amazing! No flour, no salt, no oil... Amazing. I had to bake it for 35-minutes to cook it all the way through. Just amazing though. This truly is the best ever carrot cake.

      Reply
    34. Julie says

      October 25, 2013 at 4:43 pm

      5 stars
      I made your carrot cake for my husband's birthday and it turned out fantastic. I am sooo pleased (and everyone who tried it) with it that it will definitely become a much offered and relished cake in our house.

      Reply
    35. Hetty Geerars says

      October 20, 2013 at 9:27 pm

      Made this cake with my daughter and we loved it! Now my daughter visits Malaysia (from Holland) and I had to contact her for the recipe. I only got it when I promised to make it again when she returns 🙂

      Reply
    36. Connie says

      February 21, 2013 at 1:42 pm

      5 stars
      This recipe was absolutely unbelievable! The cake turned out so moist. I used your cinnamon frosting. Also, added about 1/2 cup of flaked coconut - fantastic. Thank you so much!

      Reply
      • Jennifer says

        February 21, 2013 at 1:56 pm

        Thank you so much for taking the time to leave some feedback Connie. I'm so happy you enjoyed this cake. It's definitely a favourite in our house. If you enjoyed this cake try my banana cake which is a variation of this. It's my husbands absolute favourite. 😀 Thanks again and have a great day! 😀

        Reply
    37. Kate says

      January 21, 2013 at 8:45 am

      4 stars
      i tried this recipe today. it's very yummy but very wet even after baking. i think it needed more almond meal. anyway, very yummy. Thank you!

      Reply
      • Jennifer says

        January 21, 2013 at 9:16 am

        I'm sorry that your cake turned out very wet. It sounds like the cake might needed to have been baked a bit longer as it will dry out a bit when baked longer. If the top of the cake is cooking too quickly, before the middle cooks through, try covering it with foil or using a slightly larger tin. Also, what were the size of the eggs you used?

        Reply
    38. Lorraine @ Not Quite Nigella says

      January 10, 2013 at 6:18 pm

      I'll gladly take that large slice that you've cut Jennifer! It looks scrumptious 😀

      Reply
    39. Nami | Just One Cookbook says

      January 10, 2013 at 5:36 pm

      5 stars
      What I like about this carrot cake is definitely the lemon cream cheese frosting! That sounds so heavenly!!! It's beautifully layered and I so wish a large piece of this cake is in front of me... Happy New Year Jennifer! 🙂

      Reply
    40. Sylvie @ Gourmande in the Kitchen says

      January 10, 2013 at 7:43 am

      I'm saving this one for my husband's birthday, carrot cake is his favorite!

      Reply
    41. Marianka says

      January 10, 2013 at 7:08 am

      5 stars
      I'm so impressed:) It looks amazing I'm definitely going to bake your Carrot Cake for my 3 year old B-day party:)

      Reply
    42. Peggy says

      January 09, 2013 at 11:59 pm

      I never would have guessed this would have been gluten-free - it looks so decadent and delicious =)

      Reply
    43. anh says

      January 09, 2013 at 7:54 am

      Delicious!! I am a big fan of carrot cake 🙂

      Reply
    44. Brooke says

      January 09, 2013 at 10:29 pm

      About how many cups of carrots is 350g? I don't have a kitchen scale. Thanks!

      Reply
      • Jennifer says

        January 10, 2013 at 7:29 am

        Hi Brooke, it's about 5 or 6 carrots. 😀

        Reply
    45. Stephanie - The Dessert Spoon says

      January 09, 2013 at 9:33 pm

      I love carrot cake! I've never tried with a lemon cream cheese icing before. I'll try it next time.

      Reply
    46. Medeja says

      January 09, 2013 at 3:46 pm

      This carrot cake looks really good!

      Reply
    47. Vicki says

      January 09, 2013 at 9:51 am

      love your recipes.

      Reply
      • Jennifer says

        January 09, 2013 at 11:36 am

        Thank you so much Vicki 😀

        Reply
    48. Maureen | Orgasmic Chef says

      January 09, 2013 at 7:55 am

      5 stars
      I know what you mean completely. Life goes screaming by when you're my age. 🙂

      Remember when we were little and we always said we were 8 AND A HALF ? Meaning we were nearly 9. Much older than those 8 year olds.

      I have a good friend who's gluten intolerant. I was with her on a bus once and I've never seen anyone throw up so much when she ate a mystery food. I need recipes like this for her -- it looks great.

      Reply
      • Jennifer says

        January 09, 2013 at 11:34 am

        Ahhh yes, I remember the good old days of pointing out your half years. My stepsons are into that now. Especially Mr 12 and a half! 😀

        Reply
    49. The Life of Clare says

      January 09, 2013 at 7:05 am

      It just disappeared, 2012, literally before my eyes! and im sure 2913 will go just as fast. You've inspired me to make a carrot cake today, we've got carrots tat need to be used. Now it won't be gluten free, or even close to being healthy but it will be delicious.

      Reply
    50. erin @ yummy supper says

      January 09, 2013 at 5:57 am

      Jennifer! Happy New Year to you. From the looks of this gorgeous carrot cake, you're off to a delicious start.
      xxoo
      E

      Reply
      • Jennifer says

        January 09, 2013 at 11:36 am

        Happy New Year to you too Erin! Hope it's a wonderful one for you and your family 😀

        Reply
    51. Kathryn says

      January 08, 2013 at 7:26 pm

      This carrot cake looks perfect whether you're eating gluten free or not - I can't wait to give it a try!

      Reply
      • Jennifer says

        January 09, 2013 at 11:37 am

        I agree, it doesn't matter if you are gluten intolerant or not, almond meal cakes are the best. 😀

        Reply
    52. thelittleloaf says

      January 08, 2013 at 5:38 pm

      This looks like a beautifully moist cake and I love that it can all be prepared in the food processor. Happy New Year Jennifer - looking forward to many more lovely recipes in 2013!

      Reply
    53. Rosa says

      January 08, 2013 at 5:22 pm

      That cake looks wonderful! I wish I could have a slice right now for breakfast.

      Cheers,

      Rosa

      Reply
    54. jenny @ hello great health says

      January 08, 2013 at 4:34 pm

      that cake looks lovely, i definitely think i will give it a go, i'm trying to add to pinterest so i don't forget about it but my login doesn't seem to be working 🙁

      i just loved your banana cake, we had some on Christmas Day with family and then a piece or two each day after that until it was all gone! just delicious. julian was pretty happy with himself too as he did most of it and it turned out seriously good.

      i haven't tried your mushroom bourgourgnon but i think i should pinterest that too for the cooler weather. looks delicious.

      have you been watching River Cottage Everyday on saturdays at 6pm? i watched last saturdays episode and i was thoroughly impressed. this saturday is on vegetables. to think i have been not that interested in Hugh Fearnley-W all this time and he is very good!! loved his passion and he has definitely inspired me to give some whole fish cooking a go.

      happy new year jennifer!

      x

      Reply
      • Jennifer says

        January 08, 2013 at 4:47 pm

        Hi Jenny!

        I'm so glad you and your family enjoyed the banana cake. It's definitely my favourite, and so easy too. As for the mushroom bourguignon, it's definitely more of a winter dish. It's a bit too hot for anything like that at the moment isn't it? I don't know about you but I'm melting today!

        As for Hugh, I think he's amazing and so inspiring. I loved his vegetable series (watched it on Foxtel) and how he inspired so many to eat more vegetables. His book is brilliant too. Definitely worth keeping an eye out for that! Have you heard he's coming to Australia to pick someone to kick off a River Cottage Australia series?

        Reply
        • jenny @ hello great health says

          January 08, 2013 at 6:33 pm

          yes i have been avoiding the oven as it is too hot!

          i didn't know that he was bringing River Cottage to Australia, how cool. he is great isn't he. i might have to check out some of his dvds, i could probably get from the abc shop

    55. Laura (Tutti Dolci) says

      January 08, 2013 at 3:56 pm

      I love carrot cake, this looks so moist and delicious! I love that you used almond meal!

      Reply
    56. Kankana says

      January 08, 2013 at 3:39 pm

      I think you are right about the age part. No wonder the year seams to fly faster as years goes by and as I get older. Carrot cake is my fav and recently I started to baking cake with almond flour and fell in love with the texture!

      Reply
    57. Claire @ Claire K Creations says

      January 08, 2013 at 1:19 pm

      I'm glad I'm not the only one who thought that Jen it literally flew! I've married into a family with a coeliac and a gluten-intolerant member so I'm always on the hunt for good GF recipes. Maybe I should make it for myself first. Just to make sure it's ok yes?

      Reply
      • Jennifer says

        January 08, 2013 at 2:10 pm

        I always think it's a good idea to test a recipe before making it for someone 😀

        Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
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