Carrot & Coconut Cake

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All of the ingredients used in our recipes can be bought at Beanbag Natural Health, 2 Wesley Walk, Witney, Oxon 01993 773922

This cake is gluten free, and sugar free. The sweetness is totally derived from the carrot and dried fruit. It is also quite low in fat. If you are not intolerant to sugar, frosting may be added.

2 eggs

170g / 6oz finely grated carrot

55g/ 2oz desiccated coconut

15ml / 1 tablespoon sunflower oil

170ml / 6fl oz warm water

140g / 5oz rice flour

1 level dsp. Baking powder

85g /3oz dried fruit

1. Beat egg in a bowl, add the other ingredients except the dried fruit and beat well with a wooden spoon. Then add the dried fruit.

2. Place the mixture in a small, greased, lined loaf tin. Bake in the centre of the oven at 400 F / 200 C / Gas Mark 6 for approximately 40 minutes. (Or until firm to touch and golden brown).

3. Turn out of the tin and cool on a wire tray. Keep covered and refrigerated for up to three days. Suitable for home freezing.

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