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Recipes

Carrot, Apple and Sultana Cake

  • Prep: 20 Minutes
  • Cook: 60-90 Minutes
  • Serves: 10

This is Matt’s favourite recipe from our book Paleo Primer: A Second Helping and is a big hit with friends and family.

Nutrition
Calories 313
Carbs 20
Fat 23
Protein 9
Free From
Gluten Free Carrot, Apple and Sultana Cake

Ingredients

  • 3 Eggs
  • 60ml Olive oil
  • 250g Ground almonds
  • 1tsp Bicarbonate of soda
  • 1tsp Baking Powder
  • 2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 250g Apple (roughly 2 medium apples) cored and grated
  • 250g Carrots (grated)
  • 60g Walnut, roughly chopped
  • 115g Sultanas

Method

  1. Pre heat the oven to 160°C/325°F/gas mark 3.
  2. Line an 8 inch cake tin with greaseproof paper and grease the base and sides with a little butter or olive oil.
  3. Beat the eggs and olive oil until smooth.
  4. Add the almonds, baking powder and bicarbonate of soda, cinnamon and nutmeg and mix again
  5. Finally, stir in the apple, carrots, walnuts and sultanas.
  6. Pour the cake mix into the prepared cake tin.
  7. Bake in the oven for 60-90 minutes. Check the cake after 50 minutes by inserting a clean knife. If the knife comes our dry, the cake is ready.
  8. Remove from the oven and allow to cool before slicing and serving.

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