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Healthy Carrot Cake with Cinnamon frosting (Gluten Free)

Can cake be healthy? Obviously this has sugar in it and is meant to be a treat. Perfect for afternoon tea or for packing in lunch boxes. BUT if you are looking to promote good digestive health than this recipe is packed full of ingredients to keep your gut healthy. Why not try my Healthy Carrot Cake with Cinnamon frosting which is also Gluten Free today!

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To make my gut healthy carrot cake you will need:

Ingredients

Equipment


Method

  1. Preheat the oven to 180c /gas mark 4
  2. Line the loaf tin.
  3. Whisk together the eggs and the oil.
  4. In a mixing bowl, place the sugar, flours, mixed spice and baking powder.
  5. Add the chopped nuts, juice and zest and the whisked egg mixture and mix thoroughly.
  6. Tip into the loaf tin and bake for 1 hour.
  7. Cool the cake in the tin.
  8. Once cooled, make the icing by creaming together the butter, icing sugar and cinnamon.
  9. Spread over the top of the cooled carrot cake.

What makes it healthy?

Carrots

Carrots are a great source of fibre which helps move everything though your system. Including clearing away bad bacteria. Keeping your tummy feeling great.

Nuts

Nuts are also a good source of fibre. They are also packed full of protein and keep you feeling fuller for longer. Meaning you are less likely to snack.

Teff

Teff flour is a great source of prebiotic fibre which stimulates the growth of good gut bacteria.

gut healthy carrot cake

Course Snack
Keyword gluten free, vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 slices
Author Ruth Cartwright

Ingredients

  • Zest and juice of one orange
  • 150 ml sunflower oil
  • 3 medium eggs
  • 140 g light soft brown sugar
  • 85 g teff flour
  • 85 g gluten free self-raising flour
  • 1 tbsp ground mixed spice
  • 1 tsp baking powder
  • 140 g coarsely grated carrots
  • 25 g almonds chopped
  • 25 g hazelnuts chopped

For the frosting

  • 100 g icing sugar
  • 50 g butter softened
  • 1 tsp ground cinnamon

Instructions

  1. Preheat the oven to 180c /gas mark 4
  2. Line the loaf tin.
  3. Whisk together the eggs and the oil.
  4. In a mixing bowl, place the sugar, flours, mixed spice and baking powder.
  5. Add the chopped nuts, juice and zest and the whisked egg mixture and mix thoroughly.
  6. Tip into the loaf tin and bake for 1 hour.
  7. Cool the cake in the tin.
  8. Once cooled, make the icing by creaming together the butter, icing sugar and cinnamon.
  9. Spread over the top of the cooled carrot cake.

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Recipe Rating




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debbie goodwin

Thursday 30th of December 2021

I have a sugar intolerance and can only have 5g of sugar per 100g I have difficulty finding sweet treats with sugar alternatives that taste just like normal cakes and biscuits. I also do not like coconut so using coconut cream is a no go can you help thankyou debbie

craftcartwright

Sunday 2nd of January 2022

Does this include fructose?

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