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Carrot, Apple and Walnut Cake

by Melissa Sharp, Lindsay Stark from Modern Baker: A New Way To Bake

Take carrot cake to the next level with this deliciously easy gluten-free recipe from Modern Baker, flavoured with cinnamon, nutmeg and maple syrup.

From the book

Melissa Sharp, Lindsay Stark


We’re not fans of complicated recipes, and although this one has quite a few ingredients, it’s very easy to make and a good one for children to get involved with. The diverse ingredients mean there is lots to talk about, and it’s a great way to learn about eating fruit and vegetables in new ways. The grated apple and carrot make this cake very moist and naturally sweet, but if you want it a bit sweeter, just add a drop more maple syrup. This cake makes a weekly appearance in the café and doesn’t stay on the counter for very long, because it looks so indulgent! It’s a great gluten-free option.

Nutrition note: Walnuts are a good source of the healthy fat alpha-linoleic acid (ALA), linked to a lower risk of heart disease in men and healthy bones, and of manganese and copper which help to destroy free radicals.

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160g carrot, grated
1 apple, unpeeled, cored and grated
180g coconut oil, melted
150g maple syrup
2 eggs
100g walnuts, ground to a fine powder in a food processor
100g walnut halves, chopped, plus 10 extra for topping
40g oats
75g tapioca flour
75g buckwheat flour
2½ tsp baking powder
pinch of salt
2 tsp ground cinnamon
½ tsp ground nutmeg
For the Maple Cream Cheese Icing:
2 tbsp maple syrup
225g organic full-fat cream cheese, straight from the fridge
2 tbsp coconut oil, melted

Essential kit

You will need 20 cm round, deep, loose-bottom cake tin and a food processor


Preheat the oven to 200°C/fan 180°C/ Gas mark 6 and line a 20 cm round, deep, loose-bottom cake tin with baking parchment.

In a large bowl mix the grated carrot and apple with the coconut oil, maple syrup and eggs.

In another bowl combine the ground walnuts, chopped walnut halves, oats, flours, baking powder, salt and spices.

Add the dry ingredients to the wet ingredients and mix until completely combined.

Pour into the tin and bake for about 55 minutes until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes, then turn out carefully onto a cooling rack.

To make the maple cream cheese icing stir the maple syrup into the chilled cream cheese until completely combined.

Add the melted coconut oil and mix very quickly to prevent lumps from forming and set aside.

Once it’s cool we like to top this with our Maple cream cheese icing and a few extra walnut halves.

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