Guest Post – Rebekah

Welcome to today’s guest post and Recipe all in one. We are joined by Rebekah from Angel Foods, and she is sharing with us her recipe for an awesome Gluten Free Carrot Cake and is great for those with food allergies. I hope you enjoy is amazing cake, and if you give it ago, let me a comment and lets us know what you think of it.

Gluten Free Carrot Cake (& Lactose Free, Egg Free, Sugar Free)

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Today was a rainy ol’ day in Brisbane, which is just perfect weather for baking with the kiddies!  I have an order coming up for a Refined Sugar Free cake coming up & wanted to make the icing JUST RIGHT, to taste like a real frosting…

I ended up taking it about {5 steps} further and the cake is Gluten/Wheat Free, Lactose/Dairy Free, Egg Free, Natural Colors & Refined Sugar Free!

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The ‘Cream Cheese Frosting’ on a Carrot Cake is normally with Philly Cream Cheese and fresh lemon juice.  I decided to tweak from lemon to lime and I am so happy with the result.  It is beautiful, smooth, refreshing and sweet without being sickly.


I happened to personally love the idea of making this recipe Lactose/Dairy Free, as the cake recipe is naturally Lactose Free but the Cream Cheese-ness always made it a No-Go Zone for the beautiful Lactose/Dairy people.  I had to change that!


And the result?


It is gorgeous & tastes just like the original old fashioned carrot cake!



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Carrot Cake –

(Gluten Free, Lactose Free, Egg Free, Refined Sugar Free)

2 green apples

1 cup water

350 gm Gluten Free SR Flour

¼ tsp bi-carb

½ tsp salt

1 tsp cinnamon

1 cup vegetable oil

½ cup agave syrup or Stevia

3 carrots – grated

½ cup walnuts – roasted and chopped

1 tsp vanilla


{Refined Sugar Free} Lime Icing –

250 gm Nuttelex (or Dairy Free margarine)

1 avocado

1 lime – juiced

1/3 cup agave syrup or Stevia

1 tsp vanilla

carrot cake 1 edited sm


  1. Peel and chop green apples.  Place in saucepan with water & cinnamon & boil for 10 minutes.  Allow to cool completely.
  2. Place walnuts on a tray & grill or bake until golden brown.  Chop finely and cool.
  3. In another mixing bowl place flour, bi-carb, salt and dry mix.
  4. In the flour bowl add oil, agave/stevia, carrots, walnuts, apple.
  5. Bake in oven at 170 degrees.  Grease and line a 9 inch round cake tin with greaseproof paper.  Bake for 45 minutes.
  6. Cool completely ready to ice.
  7. For icing bring margarine to room temperature.  Beat for 1 minute until smooth.  Add avocado, lime juice, agave/stevia and vanilla and beat for 3 minutes.


square 300x300Lover of all things Cake + Business, helping hobby cake makers start their dream biz, 1 step-at-a-time.  Starting Angel Foods (Cake Biz) in 2010, Franchising nationally, YouTube sensation, written eBooks + eCourses {& selling cakes!}

Helping other cake businesses puts fire in my belly.  With Cake Recipes, Video Tutorials and a bit of chocolate on her face.

 Find Rebekah at


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