I’m Craving Carrot Cake

I’m Craving Carrot Cake

Serves: 12–16

Prep Time: 20 minutes

Cook Time: 45 minutes

Carrot cake is the perfect holiday recipe. Filled with warming, classically Christmas spices like cinnamon, nutmeg, and clove, this recipe is the perfect dessert to make to impress a crowd. The holidays are a time for love and grounding, and of course, the star ingredient here, the carrot, a root vegetable, is naturally grounding and deliciously flavorsome.

I'm yet to find one person who doesn't love a good carrot cake, but the real beauty here is that this cake contains no sugar or gluten, making it the gift that keeps on giving as you and your guests will feel wholesome and nourished after eating it.



200g almond meal (2 cups)

1 tbsp pure monk fruit powder

2 tsp baking powder

1 tsp cinnamon, ground

2 tsp mixed spice

1 tsp ginger, ground

5 eggs

200g butter, room temperature

3 medium carrots, grated (about 280-300g)

1 cup walnuts, roughly chopped, plus extra for serving


60g cacao butter

1⁄2 cup coconut oil

1⁄2 cup coconut butter

1 lemon, juiced

20 drops liquid stevia


  1. Preheat the oven to 180C and line a 20cm baking tin with baking


  1. In a medium bowl combine almond meal, monk fruit, baking powder and


  1. In another bowl, whisk eggs then stir in the butter. Gently fold in the

grated carrot followed by the almond meal mixture. Stir in the walnuts.

  1. Spread mixture into the lined baking tin and place in the oven for

40-50 minutes or until a skewer inserted comes out clean. Leave to cool in the

tin before turning out.

  1. To prepare the frosting, melt the cacao butter, coconut oil and

coconut butter either in the microwave or in a bowl over a pot of simmering

water. Transfer to a new bowl to cool down slightly.

  1. Stir in the lemon juice and stevia. The mixture will look like it’s

separating, this is normal.

Place in the fridge for 30 minutes, no longer. Remove from the fridge

and stir, it will combine better now and will have a soft frosting-like


  1. Spread on the cake and top with crushed walnuts. Store at room


The filling is very temperature sensitive, it may take a little timing,

patience and taking in an out of the fridge to get it to the right consistency.

Too hot and it will be liquidy, too cold and it will be rock hard.

If your coconut butter is very oily, instead of adding the 1⁄2 cup coconut

oil, simply use coconut butter instead (making the entire frosting recipe have

1 cup of coconut butter).