Grain & Gluten Free Carrot Cake

Posted at 19:48 in Food, Progress, Recipe, Training

Hola blog friends, I hope you all had a wonderful Easter break. I had a lovely 5 day weekend and I don’t want it to come to an end, I’m so not ready to go back to work tomorrow!

I didn’t indulge in any chocolate this Easter break as I’m not really a big chocolate fan. I have to really fancy it to eat it which isn’t very often. I’m more of a savoury person at heart but as an Easter treat, I offered to bake my boyfriend a yummy gluten free carrot cake, which he very happily said “yes please” to.

I make my carrot cake with almond meal which gives a lovely, dense cake. I find sometimes that cooking cakes with gluten free flour gives them a very ‘unique’ taste so I prefer to use almond meal where I can.  So if you’re a fan of paleo/primal eating, this recipe is for you!

Grain Free Carrot Cake

300g blanched almond meal
3 large carrots, grated
5 eggs
60g melted coconut oil
75g maple syrup
1 tsp baking soda
1 tbsp cinnamon
1 tsp nutmeg
1 tsp Himalayan/Sea salt
100g walnut pieces

Combine the almond flour, baking soda, salt, cinnamon & nutmeg in a large bowl.

In a separate bowl, mix the eggs, coconut oil and maple syrup.  Stir in the carrots and walnuts.

Stir the wet ingredients into the dry ingredients and mix well.

Pour the batter into a cake tin, greased with coconut oil. I like to make my cake in a loaf tin as the frosting is quite rich so you’re not getting as much on each slice.

Bake in the oven at 170 for around 30-35 minutes, until cooked and golden brown.

Cool to room temperature and then add frosting.

Cream Cheese Frosting

350-500g soft cheese (I used 500g which made a MOUNTAIN of frosting)
75g icing sugar
50g softened butter
1 tsp vanilla extract (optional)

Mix all ingredients with a hand mixer until smooth, then spoon onto the cake. Sprinkle frosted cake with walnuts and set in the fridge until ready to consume.

We went to visit the in-laws yesterday for lunch and the cake was very well received :)

It’s been a very lazy Easter break really. Apart from training, visiting family and a quick walk into town, we’ve not really done a great deal. Sometimes those kind of weekends are the best – we’ve watched movies, read books and just enjoyed quality time together. We’ve also eaten some pretty awesome meals!

We did visit a new coffee place that has opened up literally across the road from our apartment. It’s a beautiful place and will give us somewhere nice to laze on a Sunday morning before hitting the gym…

We’re into our deload week now training wise, but here is a video of my Military Press from my last 5/3/1 session. I was really pleased to press my previous 1RM of 30kg for 4 reps :) Not the biggest weight but it’s a big deal for me and my piddly, unstable shoulders!

After this deload, I am switching up my training somewhat.  I’ll come back with another blog post to explain my reasons for this, I think it’s something that is deserving of its own post :)  But be assured it’s news I’m very excited about!

I’ll finish up the post with a snap I took earlier in the week of my legs/glutes – very happy to see how they’re coming along!

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2 responses to “Grain & Gluten Free Carrot Cake”

  1. Maria @ runningcupcake says:

    Oh my word this looks amazing! Meant to comment before- anyway have popped back to write down the ingredients as am planning on this being my birthday cake next week :)

  2. Petr P. says:

    It look so tasty! :) I have to try it :)

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