Healthy Carrot Cake


This was a baking disaster… at first! Hence the carrot twirls on top, to hide the damage. What did I do wrong? Well definitely I didn’t wait for the two cake layers to cool down for at least 3 hours. The top layer started falling apart and I had a massive brake down of sadness as you can see on the picture, yes I was sobbing for a bit. It’s just the passion I have for the food and don’t want to waste good ingredients because of my impatience. Here is the recipe for my version of a healthy two layer carrot cake, inspired by It’s not vegan, but still sugar and gluten free and definitely very delicious! Enjoy!

Wet ingredients

  • 2 cups carrots, finely grated
  • 1 small can (398ml) crushed pineapple
  • 1/2 cup pineapple juice
  • 2 Tbsp fresh ginger, grated
  • The juice and zest of 1 lemon
  • ¾ cup unsweetened applesauce
  • 1/2 cup cup full fat coconut milk
  • 4 whole eggs, lightly beaten

Dry Ingredients

  • 1 cup coconut flour
  • 2 cups almond meal
  • 1/2 cup chopped walnuts
  • 1/3 cup raisins
  • 1/4 cup cranberries
  • 2 tsp baking soda
  • 1 tsp cream of tartar
  • 1 Tbsp ground cinnamon
  • 1 tsp dried ginger
  • 1 tsp salt
  • ½ tsp ground allspice


  • 500g Organic cream cheese
  • 1/4 cup honey
  • pinch of salt
  • 1 tsp lemon

Vegan Option:

  • Coconut cream (whipped)

Preheat your oven to 180C. Prepare your two cake pans and grease them with coconut oil, on the bottom put parchment paper. In a large bowl combine dry ingredients and in the other mix the wet ones. Pour the wet ingredients into dry, do not over mix.Divide mixture into your two pans equally. Bake for around one hour or until when a toothpick inserted in the center comes out clean. Leave cakes in the pans to cool on a wire rack then transfer them to refrigerator until completely chilled, at least 4-6 hours, or overnight.

For the frosting just mix all ingredients.


Make sure you offer the cake two cake layers enough support when yo take them out of the pan. Place first layer on plate and spoon a fair amount of frosting on it, spread evenly. Place the second layer on top and cover the entire cake with the rest of the icing.

Decorate as you wish!

Put the cake in the fridge for at least 30 min and then serve.


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