Guilt-Free Carrot Cake

guilt free carrot cake


Guilt-Free Carrot Cake
It's my sister's birthday this week - she's turning 33 and she's pretty awesome! She definitely deserves a delicious cake to celebrate, but she is very health-conscious and can't eat gluten or dairy. So this is what I came up with! (But shhh, she doesn't know yet!) It's delicious and moist and the natural flavours are great. I actually used tangelo instead of orange, which was grown from the aforementioned sister's own tree - it adds a lovely little zest! You'll enjoy this one, but does have lots of nuts in it, so keep it out of the kids' lunch boxes 🙂
  • 300g carrot, peeled & finely grated
  • zest & juice of 1 orange
  • 3 eggs
  • ½ cup coconut oil
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • 1½ cups almond meal
  • ½ cup coconut
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 1 teaspoon ginger
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon bicarb soda
  • ½ cup raisins
  • ½ cup walnuts, chopped

  • Icing
  • 1 cup cashews
  • juice 1 orange
  • 2 teaspoons maple syrup
  1. Preheat oven to 180 degrees celsius/160 fan-forced.
  2. Place carrot, orange zest & juice, eggs, oil, honey and vanilla in a food processor.
  3. Blitz for 30 seconds until well combined.
  4. Add dry ingredients and mix well until combined.
  5. Pour into a 7-inch tin, loaf pan or muffin pan. Cook for 30 minutes (muffin-size) - 60 minutes (whole cake), or until cooked through and golden on top.
  6. Meanwhile, make cashew icing: process cashews in a food processor until it begins to form a paste. Add juice and maple syrup and process well.
  7. Spread over cooled cake.
Make this recipe yourself and hashtag #mumsinthemix #guiltfreecarrotcake


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