Gluten-free carrot cake


Fruit & Vegetables

  • 1 carrot, (ideally a purple carrot)
  • 2 oranges, zest and juice (ideally blood oranges if in season)
  • 200g of carrots, grated (roughly two medium-sized carrots)


  • 200ml of water

Store Cupboard

  • 150g of caster sugar
  • 75g of dried mango
  • 125g of caster sugar
  • 3 large eggs, separated
  • 75g of nut butter, (unsweetened and unsalted) such as almond or cashew butter
  • 75g of flaked almonds, toasted
  • 30g of sultanas
  • 75g of gram flour
  • 125g of ground almonds
  • 1 tsp gluten-free baking powder
  • 7g of cardamom seeds, crushed
  • 2 tsp maple syrup, or agave nectar

Oils & Vinegars

  • 125ml of oil, (such as light olive oil or sunflower oil) plus extra for greasing the tins

Spices & Dried Herbs

  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 7 green cardamom pods, seeds only, crushed


  • 450g of skyr yoghurt