Carrot & Macadamia Cake
Prep time
Cook time
Total time
A light, fluffly, yet intensely moist cake, rich with fresh carrot & crunchy macadamia nuts.
#glutenfree, #lactosefree #lowFODMAP
Recipe type: Snacks
Serves: 12 slices
  • 1⅓ cups gluten free plain flour (I used White Wings)
  • 3 teaspoons baking powder
  • 1 scant teaspoon xanthan gum
  • 1 cup unrefined sugar (I used Rapadura)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 cups grated carrot
  • 1 cup macadamia nuts, roughly chopped
  • 1 cup light flavoured vegetable oil
  • 3 eggs, room temperature
  • 2 teaspoons vanilla extract
  • zest of 1 orange
  1. Preheat oven to 170 degrees celcius (non fan-forced).
  2. Lightly grease & line a 20cm square or round cake tin with baking paper
  3. In a large bowl, sift flour, baking powder, cinnamon & nutmeg.
  4. Stir in the xanthan gum & grated carrot.
  5. Make a well in the centre & set aside.
  6. In medium bowl whisk sugar & eggs until well blended.
  7. Gradually whisk in the oil until well mixed & glossy
  8. Pour wet mix into well in dry mix & stir until just combined.
  9. Gently fold through macadamia nuts & orange zest.
  10. Pour batter into prepared cake tin.
  11. Bake for about 1¼ hours - keep close check after about 1 hour, all ovens cook differently.
  12. Cake is cooked when skewer comes out clean.
  13. Leave in tin for about 5 minutes.
  14. Run flat blade around the outside of the cake before turning out onto wire cake cooling rack.
  15. Allow to cool completely before adding frosting.
  1. Place all ingredients in large bowl & mix together until well combined.
  2. Spread frosting onto top of cake using icing knife or flat bladed implement.
Recipe by Fresh Home Cook at