Carrot Cake

This amazing hassle-free carrot cake recipe is just perfect topped with coconut yoghurt, honey, and vanilla extract with crushed walnuts and pumpkin seeds. The warming flavours make for an ideal autumn treat.

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Carrot cake

Carrot Cake

Makes the easiest and most hassle-free carrot cake recipe, infused with all the warm winter spices of a classic holiday dessert, and perfect with a cuppa!
Prep Time 5 minutes
Cook Time 45 minutes
Course Dessert, Snack
Servings 1 loaf


  • 1 loaf tin lined with parchment paper
  • bowl
  • Spoon for stirring


  • 2 cups almond flour
  • 1/4 cup shredded coconut
  • 1/2 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/4 cup organic olive oil
  • 1/4 cup melted honey
  • 1 cup shredded carrot
  • 2 eggs (or 2 flax eggs)
  • 50 ml nut milk
  • 1/2 tsp nutmeg
  • 1/2 tsp salt


  • Preheat the oven to 180c.
  • Line your loaf tin with parchment paper and grease with olive oil.
  • In a bowl, add all of your dry ingredients including the almond flour, baking powder, salt, vanilla extract, shredded coconut and spices, and mix thoroughly until combined.
  • Add in your extra virgin oil, eggs/flax eggs, nut milk of choice, and mix well.
  • Next, add your grated carrot and honey and stir well until your cake batter is formed.
  • Pour your mixture into the loaf tin and spread evenly.
  • Bake for 45 minutes until golden brown.


Top tip: Serve with a coconut yogurt dressing using vanilla extract, coconut yogurt, honey, and top with crushed walnuts and pumpkin seeds.
Keyword Almond flour, Cake

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