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Carrot Cake


1/3 cup cold pressed certified organic coconut oil

1 cup Pureharvest organic rice milk

4 teaspoons gluten free baking powder

2 free range eggs

1⁄4 cup buckwheat flour

3⁄4 cup millet flour

1 cup rice flour

1 cup organic carrots, peeled and grated

1 cup organic fuji apples, peeled, cored & grated

1⁄2 cup organic walnuts, crushed


  • Pour the oil into a blender and blend for 1 minute.
  • Add milk, baking powder, beaten eggs and blend.
  • Add the sifted flours and continue blending for 2 minutes or until all ingredients arethoroughly combined.
  • In a separate bowl, add the carrots and walnuts and combine thoroughly.
  • Pour the flour mixture in with the carrots & walnuts and stir using a fork.
  • Brush your cake tin with olive oil or line it with baking paper.
  • Bake in a 170C oven for 90 minutes or until golden brown.