Be a social butterfly...

This is my dear friend Kat and her side-kick Chika.

Unlike me, Kat does not have much of a sweet tooth.  When we go out to eat, while I like to follow a nice meal with an ooey gooey chocolate fudge cake, she will rather have a cheese board, weirdo.  I think we all know that I’m a bit of a feeder and I like to have cake in the house when someone visits?  It frustrates me so much when she says “Meh, I don’t really like cake” :-S Grrr!!!!  The only cake she really does like is carrot cake and I’ve been experimenting in an attempt to find the perfect recipe for her.

I think this is it.  Although I do have a trusty spiced carrot cupcake recipe that I love, the lovely Kat is a lady that appreciates the decorum of a sit down meal, cutlery and a proper plate and so this cake which is so moist it’s more of a plated desert, is just the thing for one of her visits.

Based on a Venetian recipe, this cake is flourless, which is great for people who have a tricky relationship with gluten.  It contains a teensy bit of rum, but as it bakes for almost an hour, I doubt that much alcohol remains.

Phill and I brought back this selection of rum from our Honeymoon in St Lucia and I used a little of the Chairman’s.  You can use any rum, or omit the rum completely as it isn’t a strong flavour; but I don’t think the cake is quite the same without it.

You Will Need

Two cups of grated carrots (about 3 medium carrots)

Three medium eggs

Teaspoon vanilla essence

1/4 cup rum

Juice of a lemon

Zest of half a lemon

1/2 teaspoon ground nutmeg

1/2 teaspoon baking powder

3/4 cups of caster sugar

2 1/2 cups ground almonds

1/4 cup almond oil

1/4 cup olive oil

A handful of cranberries 


  • Preheat your oven to 150 and grease and line a baking tin.
  • Grate your carrots and wrap in kitchen roll to remove any liquid.
  • Whisk the eggs until light and fluffy.  Be patient with this, it will take a few minutes.
  • In a separate bowl, combine the sugar, rum, oils, lemon juice and zest
  • Gently fold the ground almonds, carrots, sugar/rum/oil mix, baking powder and nutmeg into the eggs.
  • Pour the mixture into the cake tin and smooth out the top.Arrange the cranberries however you like 🙂

  • The love heart is a cute idea but if you want a little cranberry in every slice, the best thing to do is lay them around the edge
  • Bake for 40-50 minutes or until golden brown and ‘set’ in the middle.
  • While cooling, dust with icing sugar and a little ground nutmeg.
  • Decorate with edible flowers, these are chrysanthemum petals.

Serve on it’s own, or with a little cream and brace yourself for the whole thing to be eaten in moments!!!!

Love Rachel


Be a social butterfly...