Spiced Carrot Cake (Gluten Free)

70 mins (prep 20, cooking 50)
16 ingredients
10 servings
The key ingredients to this cake are the cinnamon and ginger, which add a warm welcoming spicy flavor. Especially delightful when served with vanilla ice cream, yoghurt or crème fraiche. This recipe is loosely adapted from Bob’s Red Mill Baking Book by John Ettinger and Bob’s Red Mill Family, 2007.

Categories:  gluten-free , cakes , lactose-free , free-of... , <-4-hours , carrots , vegetable , time-to-make , dessert ,
Share on Newzsocial



Serving Size (83.7 g)
Servings 10
Amount per Serving
Calories 198.69 Calories from Fat 109.17
% Daily Value *
Total Fat 12.13g 186.55%
Saturated Fat 0.94g 46.81%
Trans Fat 0.3g %
Cholesterol 0.0mg 0.0%
Sodium 409.07mg 170.45%
Total Carbohydrate 22.78g 75.92%
Dietary Fiber 1.73 g 69.06%
Sugars 19.5 g %
Protein 1.2g 24.08%
Vitamin A 7906.62IU% Vitamin C 2.84mg%
Calcium 62.42mg% Iron 0.48mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
buckwheat flour, brown rice flour, unsalted, crystallized ginger, crushed walnuts