Carrot Cake

Carrot Cake


I have to tell you that I LOVE carrot cake, it is my first choice when I order a slice of cake in a shop.  There is something just so homely and rustic about it that I guess makes it such a popular choice.  For me I think it’s about texture, a chunky crunchy cake with loads of spice it what makes me happy and wanting more. This recipe is what I based my Christmas cake recipe off and can be adapted in so many ways, from adding raisins to cupcakes to a loaf or square.  It’s not a delicate cake, but rather a robust and dense cake yet still remains moist and easy to eat.  Making flavour changes is pretty easy, feel free to play around with variations as I know many readers have tweaked it to make it the perfect family favourite. 

Depending on how I’m feeling, my pantry supplies or who is going to be eating it really determines my icing choice.  On some occasions it is may be cream cheese for a more traditional version, for a diary-free option I prefer to use coconut cream.  That being said, no topping is also a good option, which I leave off when I’m not baking for entertaining plus makes it easier to pack into a lunch box.

Just off the topic of my cake recipe I feel that I need to mention a rather sensitive issue that I have (and in fact most bloggers) about sharing of recipes.  I honestly don’t have a problem with readers posting pictures, in fact I love it, and I really thrive on seeing the amazing changes and different things that can be done to my recipes, be it to improve them or as a pantry alternative.  What I’d like to ask though, is please keep posting pictures and comments but simply send me an email asking permission to share my recipes on social media.  I spend many hours working on these recipes to perfect them and it is obviously important to me to keep control over where and who posts them.  I often find variations online and even worse, a cut and paste on social media without any linking back to my original recipe.  I understand that once I post the recipes, they are out there for public use, but we should still have a sense of propriety when sharing recipes – rant over, I really do hope you enjoy this recipe of mine!





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Carrot Cake
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Yield: 12

Carrot Cake


  • 3 cups ground almonds
  • 2 cups grated carrot
  • 1 cup organic pitted dates
  • 1/4 cup coconut sugar - or a few extra dates
  • 2 tsp bicarbonate of soda
  • 1/2 tsp Himalayan salt
  • 1 tsp ground cinnamon
  • 1 tsp ground all spice
  • 2 tsp apple cider vinegar
  • 4 good quality eggs
  • 1/2 cup coconut oil
  • 1 cup of walnuts/pecan nuts - broken into pieces
  • 2 180g tubs of Philadelphia cream cheese (room temperature) or coconut cream
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp maple syrup/raw honey


  1. Preheat the oven to 175ºC
  2. Prepare a 20cm loose based baking tin with baking parchment.
  3. Using a food processor, shred enough carrots to make 2 cups.
  4. Remove the carrots and change the blade to an S blade.
  5. Blend together the dates, ground almonds, coconut sugar, spices and bicarb. Just for a few seconds until the dates are chopped and it resembles a flour.
  6. Add the remaining ingredients, blitz for a few seconds until everything is mixed together (don't over mix).
  7. Stir through the nuts and transfer the batter to the baking tin.
  8. Bake for 1 hour, check that a wooden toothpick comes out clean to ensure it is cooked.
  9. Leave to cool.
  10. In a bowl, mix together the icing ingredients and leave to stand until the cake is cooled.
  11. Once cooled, slice the cake length ways in half (it may seem slightly under cooked, this is the way it should be for a moist, slightly soggy carrot cake).
  12. Use under half of the icing in the middle and roughly spread it.
  13. Place the other cake on top and ice the topping with the remaining icing.


This is a very moist, soft cake, if you refer a drier cake then bake at 170ºC for 1 hour and 20min.

Nutrition label for Carrot Cake
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About Donna

6 thoughts on “Carrot Cake

  1. Overall, I try to avoid replacement foods but that being said, carrot cake is one of my all time favourite desserts. Now to have one like this made of real food ingredients, I think I may have to indulge in this classic dessert once again.

    Thanks for sharing, I’m eager to give this one a try 🙂

  2. Love the photos and the cake sounds DELICIOUS! I don’t usually eat dates as I can’t take too much sugar but I would definitely make this for the whole family – a great healthy alternative to classic Easter cakes that I’d be really happy to give to my kids.

  3. This looks delicious and as always amazing photography.

    I think you make a great point about how your recipes are shared too. Maybe you should make that point in a summary every time you post?

  4. Carrot cake is my weakness – I really love it. I look forward to making this one soon – got it bookmarked! Thanks for a great recipe Donna!

  5. Looks absolutely divine as ever Donna, it’s clear how much time and effort you must put in to these recipes, they’re always fantastic.

  6. It looks sooo yummy! I want to make this for our anniversary, but I can’t have eggs….do you think it will work if I replace the eggs with the chia seeds or do you have any suggestions? Thank you!

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