Cassava Carrot Cake

Cassava Carrot Cake

Christine Adeosun | Feb 13, 2019 |

Serves 6-8


175g light muscovado sugar
175ml sunflower oil
3 large eggs, lightly beaten
140g grated carrots
1 tsp vanilla bean paste
100g raisins
grated zest of 1 large orange
grated zest 1 lemon
175g cassava
1 tsp bicarbonate of soda
1 tsp gum xanthan
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
For the frosting
175g icing sugar
1½-2 tbsp lime juice

Or you could do a more traditional frosting of cream cheese, icing sugar and maybe orange zest

  1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of a 900g/1 lb loaf tin with baking parchment. double layer in the base.
  2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs and vanilla, lightly mix together. Stir in the grated carrots, raisins orange and lemon zests.
  3. Mix the cassava, bicarbonate of soda, gum xanthan and spices, then sift into the bowl. Lightly mix all the ingredients together.
  4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack
  5. Beat together the frosting ingredients in a small bowl until smooth drizzle the icing over the top, letting it drip down the sides.

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