Thursday, May 17, 2012


I found this recipe on Nook eatery's website and immediately after changing some things and making it I wanted to share it with everyone. But I have a no stealing recipes policy and so I immediately emailed Jessica from Nook Eatery and said to her I wanted to write a blog post and share my version of the recipe (gluten-free and other tweaks). Jessica was very kind and said sure :) she is lovely, isn't she?
So thanks to Nook Eatery and Jessica for allowing me to take their recipe, turn it upside down and make it my own and share it with you. Some bloggers would argue that I had changed it enough that it could be my recipe now but I got the idea from reading their website and from their recipe - so give credit where credit is due. The bones of the recipe is definitely theirs - but when serving it to family and friends I will claim I made it (baked it) so I get the credit ;)

This carrot cake is incredibly moist and was still moist 4 - 5 days later, so its a great cake for a party or dessert that you can make ahead and keep (especially if you have lots to prepare - the more you can get done in advance the better)
Even though I made the sugar less in this recipe next time I will add even less as I thought it was still to sweet.


225ml Buckwheat flour
400ml Gluten-free Flour (brand of your choice)
2 teaspoons baking powder
1 teaspoon bicarb
2 generous teaspoons cinnamon
3-4 large carrots peeled and then grated (when grated filled up a measuring jug to 500ml pressed down)
4 eggs
1 and a half cups brown sugar (organic if possible)
350ml sunflower oil (or oil of your choice)
zest/ grated skin of 2 small oranges
a handful of pecans (roughly chopped)
a handful of raisins(optional)

Place the flours, baking powder, bicarb, cinnamon and grated carrot into a large bowl and stir to mix.
In a separate bowl beat the eggs and brown sugar until pale then add the sunflower oil and beat until incorporated
Add the egg mixture to the flour mixture and stir until mixed through
Now carefully zest/ grate on fine the rinds/skins of your oranges into the mixture then add the pecans and raisins (if using)
Mix all together and pour into a well buttered and floured tins (i think mine are about 18cm)

Bake in the oven @170 degrees celcius for +/- 40 minutes or the edges start to pull away from the cake tin and is nice and brown on top

Remove from tins and allow to cool
Top and fill with lemon cream cheese icing 

Enjoy the carrot cake :) let me know how it turns out :) 


added to Bloom designs link party


  1. This cake looks yum - hope you saved me some ;)

  2. Wow your photographs are beautiful! This cake looks divine!

    1. Thank you :) and it is a yummy cake!! :)

  3. Wonderful recipe! My mom is gluten intolerant so eating delicious has become quite a challenge. She'll behappy to try this recipe. Thanks for sharing!

    1. she won't be disappointed - its a nice and yummy recipe and keeps well :)

      thanks for visiting and commenting
      I enjoy your blog

      Betty Bake

  4. Looks divine! Voted too xxx

    1. thanks and thank you :)
      hope you are well

  5. Now that is what I call yummy! I have been looking for a good recipe for a while now. Thank you for sharing.

  6. This looks delicious, definitely going to try it out since I'm trying to avoid gluten! Thanks B!

  7. if i use self raising flr only, how many grams pls? tq!

  8. Where's the PRINT button? It's a shlerp to copy & paste. Gonna try this recipe right now.


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