This carrot cake is a brilliant option for people who love a good slice of cake but can not eat eggs, sugar or gluten. It can be made in one bowl and is such an easy recipe that will become a firm favourite. I usually pile on a mountain of cream cheese icing on my usual carrot cakes but this is moist and delicious and is perfectly paired with a nice cup of tea.

Gluten Free, Egg Free, Sugar free Carrot Cake


  • 180 gm grated carrot
  • 20 gm grated apple
  • 100 ml maple syrup
  • 2-3 bananas mashed
  • 90 ml light olive oil or coconut oil
  • 100 gm Sweet Potato flour
  • 50 gm desiccated coconut
  • 50 gm currants
  • 2 teaspoons of baking powder (GF)
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg


Preheat oven to 180 degrees (160 degrees fan-forced)

Grease a loaf or rectangle cake tin and line with baking paper.

Mix all wet ingredients together in a bowl until well combined.  In a separate bowl mix baking powder, flour, spices and coconut together and then fold through the mixture.

Pour into the prepared pan and bake for 45 mins to 1 hour.  Test to ensure your cake is baked by piercing middle with a skewer. If it comes out clean it is ready.  Allow the carrot cake to rest for 20 minutes before removing from the pan.