Venetian Carrot Cake Recipe

My Grandma is a lady who appreciates the decorum of a sit down meal, cutlery and a proper plate and so this cake which is so moist it’s more of a plated desert, is just the thing for one of her visits.

Based on a Venetian recipe, this cake is flourless, which is great for people who have a tricky relationship with gluten.  It contains a teensy bit of rum, but as it bakes for almost an hour, I doubt that much alcohol remains.

Phill and I brought back a selection of rum from our Honeymoon in St Lucia and I used a little of the dark rum in this cake.  You can use any, or omit the rum completely as it isn’t a strong flavour; but I don’t think the cake is quite the same without it.

You Will Need

Two cups of grated carrots (about 3 medium carrots)

Three medium eggs

Teaspoon vanilla essence

1/4 cup rum

Juice of a lemon

Zest of half a lemon

1/2 teaspoon ground nutmeg

1/2 teaspoon baking powder

3/4 cups of caster sugar

2 1/2 cups ground almonds

1/4 cup almond oil

1/4 cup olive oil

A handful of cranberries


  • Preheat your oven to 150 and grease and line a baking tin.
  • Grate your carrots and wrap in kitchen roll to remove any liquid.
  • Whisk the eggs until light and fluffy.  Be patient with this, it will take a few minutes.
  • In a separate bowl, combine the sugar, rum, oils, lemon juice and zest
  • Gently fold the ground almonds, carrots, sugar/rum/oil mix, baking powder and nutmeg into the eggs.

  • Pour the mixture into the cake tin and smooth out the top. Arrange the cranberries however you like 🙂
  • The love heart is a cute idea but if you want a little cranberry in every slice, the best thing to do is lay them around the edge
  • Bake for 40-50 minutes or until golden brown and ‘set’ in the middle.
  • While cooling, dust with icing sugar and a little ground nutmeg.
  • Decorate with edible flowers, these are chrysanthemum petals.

Serve on it’s own, or with a little cream and prepare yourself for the whole thing to be eaten in moments!!!!

Love Rachel ❤️

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