Tag Archives: gluten free fruit cake

Rum and raisin carrot cake (gf) and frustrated traffic wardens


Word is out that I’m a bit of a rebel behind the wheel. Unfortunately I’m also married to, as my father puts it, a ‘repressed traffic warden’. He does have a point — how many people do you know that tell their guests to go and repark their cars within the confines of meticulously-placed traffic cones? (I blush to admit that we own traffic cones.) After our trip to San Sebastian, where I received more than one dressing-down for my mutinous driving, in particular U-turning, I’m now getting reflections from Léo’s friends. I drove one of them to his music lesson the other day and, in the time it took to drive about half a kilometre, he gleefully pointed out that I had entered the car park ‘the wrong way’, driven too close to the pavement and stopped in a disabled parking space. What can I say?

This carrot cake, although healthy and no-doubt sickeningly law-abiding, is deliciously moist and fragrant.


3 eggs

100g coconut sugar

2 teaspoons vanilla extract

200g ground almonds

100g dessicated coconut

2 teaspoons ground cinnamon

2 teaspoons freshly grated ginger

100g walnuts, roughly chopped

100g raisins

2 tablespoons rum

70g coconut butter, melted

70g butter, melted

200g carrots, grated

Preheat the oven to 140°C and prepare a 24cm cake tin. Place the raisins in a small saucepan and cook in the rum for about five minutes. Break the eggs into a mixing bowl, add the coconut sugar and vanilla extract and beat well. Add the ground almonds, coconut and spices, combining well. Stir in the melted butter and coconut oil, the walnuts and the raisin/rum mixture. Finally add the carrots and mix until everything is well combined. Transfer the mixture to the cake tin and cook for between 50 and 60 minutes (a fork should come out clean once cooked).