Gluten Free Carrot Cake by Dan Churchill

carrot cake.jpg

We are pretty damn lucky to have the opportunity to interview one of our favourite humans, Dan Churchill. You can read the interview here. We were even more grateful that he shared with us a recipe that is very close to his heart - that is also a fave of his mummabear xo


  • 3 Carrots, grated

  • 1 Banana, mashed

  • 3 cups Almond meal

  • 1 tsp Cinnamon, Ground

  • 1 tsp Nutmeg

  • 1 tsp Ginger Powder

  • 1/2 tsp Gluten Free Baking Powder

  • 1/4 cup Gojiberries or Sultanas (optional).

  • 1/4 cup Walnuts, crushed (plus extra)

  • 3 Eggs

  • 1 tsp Vanilla Extract

  • 1/4 cup Maple Syrup

  • 1 tsp Ginger Powder

  • 2 Tbsp Macadamia Oil

  • 250g Ricotta

  • Zest of half a Lemon


  1. Preheat oven to 170 degrees C

  2. Combine almond meal, cinnamon, nutmeg, ginger powder and baking powder in a bowl as your dry ingredients

  3. In a separate bowl whisk your eggs, and add the carrot, banana, vanilla extract, maple syrup, and macadamia oil.

  4. Combine the wet ingredients with the dry, then fold in the walnuts and sultanas, if using.

  5. Pour into a greased cake tin and bake for 40-50 minutes.

  6. Remove and place on a drying rack to cool. Meanwhile, combine the zest and ricotta.

  7. Evenly spread the ricotta over the top of the cake and top with extra walnuts.

Recipe courtesy of Dan Churchill

You can find out more about Dan (and download his free ebook) here: