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Healthy Carrot Cake

This Healthy Carrot Cake is the perfect Easter treat...or anytime!
Prep Time15 mins
Cook Time35 mins
Total Time1 hr
Servings: 12
Author: Lisa@mummymade.it



    Carrot Cake

    • 1/2 Cup plus 1 Tablespoon Coconut Flour
    • 1/2 teaspoon Baking Soda
    • 3 teaspoons Baking Powder
    • 1 1/2 teaspoons Cinnamon
    • 3/4 teaspoon ground Ginger
    • 3/4 teaspoon Nutmeg
    • 6 Eggs
    • 2 Cups grated Carrot
    • 1/2 Cup Maple Syrup Rice Malt Syrup can be substituted
    • 1/3 Cup Oil I used Olive Oil but another mild flavoured oil would work
    • 2 teaspoons Vanilla Extract

    Lemon Cream

    • 1 1/2 Cups Coconut Cream place opened can in the fridge overnight; use thickened cream only
    • 1 teaspoon Maple Syrup
    • 2 teaspoons Vanilla Extract
    • 2 teaspons Lemon Juice
    • Zest of 1 Lemon



      Carrot Cake

      • Preheat oven to 175C/350F. Grease an 8 inch (20cm) cake tin.
      • Sift the dry ingredients in a small bowl.
      • In the bowl of a stand mixer with a whisk attachment, whisk the eggs, oil and maple syrup for 5 to 8 minutes, or until fluffy.
      • Add the grated carrot and vanilla extract and continue to mix until combined.
      • Add the dry ingredients into the wet ingredients and lightly whisk til combined.
      • Pour the batter into the tin and smooth out the top. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.
      • Allow the cake to cool in the tin before removing and frosting.

      Lemon Cream Icing

      • Remove the thickened cream from the can, discardy the watery component.
      • Place the cream into a mixing bowl and whisk on high until thickened. Add the vanilla, maple syrup, lemon juice and zest and whisk until combined and thick.
      • Refrigerate for 30 minutes before serving.