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Carrot and Almond Cake

Brought to you by Alice Scotts
from Alimental Health

This delicious carrot cake recipe uses almonds instead of flour, giving it a beautiful nutty taste and texture as well as making it gluten free.

This is the perfect easy healthy snack to have on hand.

Almonds are an amazing source of healthy fats, protein, magnesium and calcium. Beta carotene in carrots converts to vitamin A and supports our immune system, skin and eye health.

Prep Time 10 mins
Cook Time 40 mins


20 grams of butter, melted
3/4 cup of raw almonds, process to form a fairly fine powder
2 medium sized carrots, grated
3 tablespoons almond meal
1 teaspoon of bi carb soda
Zest of 1 lemon
2 large eggs
125 grams of brown sugar


1. Preheat the oven to 180 degrees
2. Grease a cake tin with the butter, then line with baking paper and grease again (make sure the paper is overhanging each side so you can easily pull the cake out of the tin after baking).
3. Add processed almonds, grated carrots, almond meal, baking powder and lemon zest in a mixing bowl and mix with your hands until combined.
4. Whisk the eggs and add these and the sugar to the bowl, combine well.
5. Spoon batter into the cake tin and bake for around 40 minutes.
6. Remove from the oven, leave to cool and enjoy x

About the Author

Alice is a qualified Clinical Nutritionist who is passionate about nutrition and using education as a means to empower clients to understand their health and symptoms, achieve sustainable goals, and to create understanding regarding the importance of healthy nutrition and a balanced diet.

Alice has a special interest in working with clients to improve gut disturbance, stress and anxiety and metabolic issues. She works with kids, adults and families to take the ‘stress’ out of being healthy and help clients feel their best using diet and lifestyle therapies.