Amelia Freer's Gluten Free Carrot Cup Cakes
Photo by Susan Bell

Mini Carrot Cakes


If I were going to eat cake, it would always be carrot cake. This is a slightly healthier twist on an old-fashioned version by being lower in sugar and I make them in miniature sizes so I don’t overindulge.

approx 20 (mini) 


300g almond flour 
½ teaspoon bicarbonate of soda
3 teaspoons ground cinnamon
3 teaspoons ground ginger
pinch of sea salt
pinch of vanilla powder or ½ teaspoon of vanilla extract
6 medium carrots, washed (unpeeled) and finely grated
2 medium eggs, preferably free-range or organic, whisked
300ml coconut milk (from a tin, not a carton)
1 teaspoon coconut or maple syrup

For the icing
250g no-aroma coconut butter (not oil) – remove from fridge 10 mins before using
Juice of 1 orange
Zest of 2 oranges, with some kept aside to garnish
pinch of vanilla powder or a teaspoon of vanilla extract


Preheat the oven to 200°C/180°C fan/gas 6.

Line a tray with 20 cupcake cases. Mix the dry ingredients together in one bowl. Mix the carrots, eggs and coconut milk together in another. Combine the wet and dry mixtures and spoon into the cases – you can fill them to the top, as these cakes don’t rise very much. Cook for 30 minutes, until they are golden and a skewer comes out clean when inserted into the middle. Then leave to cool.

To make the icing, whisk all the ingredients together until smooth, reserving a little of the zest to sprinkle over the top. Spread on top of each cooled cake with a knife. Put into the fridge for 10 minutes for the icing to firm up, then serve.


This recipe is from Cook, Nourish. Glow – Michael Joseph, 2016

Print Friendly, PDF & Email