This incredibly moist cake gives a fresh twist to the classic carrot cake. Gluten-free and surprisingly easy to make, it’s perfect for an elegant centrepiece for afternoon tea.

Serves 10

Carrot and Orange Bundt

For the cake:

  • 225g (2 cups) carrots (grated weight)
  • 120ml (½ cup plus 1 tsp) orange juice
  • 1 tbsp orange zest
  • 80ml (1/3 cup) water
  • 200ml vegetable oil
  • ½ tsp vanilla extract
  • 70g (scant ¾ cup) pecans, roughly chopped
  • 100g (½ cup) sultanas
  • 170g (generous ¾ cup) brown sugar
  • 280g (21/3 cups) gluten-free self-raising flour
  • 1 tsp xanthan gum
  • 1 tsp cinnamon
  • 1 tsp ground ginger

For the topping:

  • 50g (½ cup) icing sugar
  • 1-2 tsp of water or orange juice
  • Rose petals, pistachios and orange zest to finish


  1. Preheat oven 165°C/325°F/Gas 3. Mix the grated carrot with the orange juice, orange zest, water, oil and vanilla extract and set aside.
  2. Combine the dry ingredients in a bowl and mix well. Add the wet ingredients to the dry and stir well to combine.
  3. Pour the mixture into a 9-inch bundt tin and place in the oven for 45 minutes to 1 hour or until a skewer inserted comes out clean.
  4. Leave to cool in the tin for at least 15 minutes before turning out on a wire rack to cool completely.
  5. When the cake is cool, mix the icing sugar and water or orange juice until you have a glaze mixture. The consistency should be runny but not too thin. Drizzle over the cake and top with your choice of garnish.

Per serving (124g) Calories: 477, Carbohydrates: 52g, Sugars: 31g, Salt: 0.04g, Fat: 28g Saturates: 2.0g, Protein: 4.1g

Taken from October 2018 (Issue 43) Vegan Life Magazine

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