Delicious Gluten free Carrot Cake Recipe
  • 4 small ones carrots, peeled (350g, ¾ lb or 12 oz)
  • ½ cup (100g) walnuts or pecans
  • 5 large eggs
  • 1 heaped tsp baking powder
  • ½ tsp bicarbonate of soda
  • 120g (1/4 lb or 4.5 oz) of almond meal (ground almonds)
  • 3-4 heaping tablespoons Xylitol
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp of ground ginger
  • FOR THE FROSTING (not suitable during the Candida diet stages 1-3)
  • 120g (1/4 lb or 4.5 oz) of cream cheese, at room temperature
  • 25g (1¾ oz) of butter, at room temperature
  • 25g coconut oil
  • I used 2-3 tbsp xylitol (you could blend this to resemble icing sugar)
  • zest and juice of half a lemon, or to taste
  • optional ground vanilla bean
  1. Grease two 20 cm (8-Inch) nonstick spring form cake tins and preheat the oven to Gas mark 4, 180 Celsius (350 Fahrenheit).
  2. Grate the carrots using a food processor or grater and roughly chop the walnuts/ pecans.
  3. Add the remaining cake ingredients (except for the carrots and pecans) and process to combine. Finally add the carrot and pecans and pulse to combine with the cake batter.
  4. Divide the batter between the prepared springform pans (or just bake with one) and bake for 15 to 25 minutes. Remove from the oven and let the cake cool completely in the tin before removing.
  5. 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 Xylitolr and lemon juice and zest and beat for another 5 minutes, or until pale and fluffy.
  6. Spread the frosting between the cake layers and over the top of the cooled cake.
Recipe by Candida Diet Plan at