Carrot and Almonds Cake

Important information

Serves: 8
Preparation time: 20 minutes
Cooking time: 35/40 minutes


Dry Ingredients

275 g carrots peeled and grated

185 g self rising flour

55 g potato flour

135 g ground almonds

110 g coconut sugar

1tsp bicarbonate soda

5 tsp baking powder

2 tsp cinnamon

1 tsp sea salt

1 handful soaked sultanas

Zest of 1 lemon

Wet Ingredients

220 ml soya milk

70 ml sunflower oil

Juice of 1 lemon

1 tsp vanilla extract

Frosting ingredients

400g icing sugar

3 tbsp margarine

2 tsp apple cider vinegar

3 tsp lemon juice










Preheat the oven at 180°C


Blend the frosting ingredients and set aside.


Mix your dry ingredients in a large bowl.


Blend your wet ingredients with a kitchen blender.


Combine all your ingredients, gently folding the dry and wet ingredients together.


Pour the batter into a prepared 10” cake tin lined with baking paper and bake the cake for 40-45 minutes or until a toothpick inserted into the centre of the cake comes out clean.


Allow the cake to completely cool before frosting.


Pipe the frosting with a piping bag or simply spread the frosting on top and garnish with a few almonds flakes.

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