carrot cake


some general observations:

- half the train gets out at parliament station in peak hour traffic

- "lunch hour" in the park means everyone sitting down on a lovely afternoon looking at their phones. even when with another human. who's also on their phone.

- the price of your cafΓ© beverage does not equal the quality of your cafΓ© beverage

- there'a free wifi at southern cross station now. shame it's only for thirty minutes.

- despite the screwed up noses that the rest of the tram makes, some pubescent humans just don't apply deodorant. or they apply waaaaaayyy too much. 

- the art of "reading the paper over someone's shoulder" is a hard one to perfect, but when perfected, is very useful.

- a quiet hairdresser is refreshing :)

- the bottom of my handbag is littered with: movie tickets, gum wrappers and paperclips

- boxed assorted sushi is better than the hand rolls. I've been converted completely!!

carrot cake is my all-time favourite and the standard cream cheese frosting that comes slathered on the top of your traditional cake is something I miss more than anything. in fact I miss it more than I miss condensed milk and lindt chocolate. now that's saying something. but the health foodies have smiled upon us and thanks to fitness instagram and tumblr accounts i'm able to keep up with the latest faux-baking trends. from magic kidney bean muffins, avocado in chocolate mousse to cauliflower pizza bases (apparently my auntie erin makes a pretty swish one!!), it's actually pretty cool what can be done for those with allergies (or on health kicks). yayy!! so here's a dairy free (and gluten free) carrot cake that takes the prime afternoon tea spot this week :)


note: this recipe makes quite a small cake, so I doubled it, made two cakes then sandwiched them together with the frosting. you can make your own almond meal by simply processing some almonds in the food processor until they resembled a fine crumb. for the flour, I used gluten free self-raising, however, you can use whatever gf blend you prefer then add 2 teaspoons baking powder if required. if allergies permit, the addition of 1/2 cup chopped walnuts would be delicious also.


{ gluten free + dairy free}


1 carrot, grated

1 cup preferred gluten free flour blend

1 1/2 cups almond meal

1 egg

3 tablespoons coconut oil

 1/4 cup maple syrup

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1 cup water


for the frosting

250g vegan butter (I use nuttelex)

500g icing (confectioner's) sugar

1 tablespoon vanilla extract

1 tablespoon milk of choice (I used unsweetened vanilla almond milk)

honey, to serve (optional)



preheat oven to 180 degrees celsius and line the base of a small spring form tin (or tin of choice) with baking/greaseproof paper.

combine all the ingredients together in a medium bowl and pour into tin.

bake for 35 minutes (less if in cupcake form) or until golden brown and a cake tester comes out clean.


to make the frosting

cream the butter in the bowl of an electric mixer on high for 4 minutes. add vanilla and mix for one minute until incorporated.

add the icing sugar, in three batches, mixing for a few minutes between each addition. start on low speed then gradually move to high.

add milk and mix for another few minutes until pale, thick and creamy.


to assemble

sandwich the cakes together with icing.

spread icing evenly on the top of the cake and, using a spoon, swoop right in the shape of a "c" from the centre outwards. drizzle with honey (optional) and serve. will keep for 3-4 days.

- jess x