Healthy Carrot cake recipe
This is the ultimate healthy carrot cake recipe with no added sugar. It’s loaded with protein and essential minerals to keep you healthy while still enjoying a bit of indulgence.
Whats great about it
Carrots are the richest source of beta-carotene, which converts to vitamin A in your body. Vitamin A is essential for tissue growth and repair as well as thyroid function and iron mobilisation. Carrots are also a great source of vitamin C, B6, potassium and fibre.
The almond meal that is used in this recipe is very nutritionally dense and adds moisture to the cake. Almonds are packed full of protein and heart healthy fats.
- 500 grated carrots
- 3 organic eggs
- 2 teaspoons vanilla extract or paste
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 350g almond meal
- 60 ml macadamia nut oil or olive oil
- ½ cup organic maple syrup or 1/4 cup raw organic honey
- 1 cup fresh blueberries or raisins
- 2 teaspoons gluten free baking powder
- Greek style yoghurt to serve
- 1 ½ cups firm ricotta
- 2 teaspoons vanilla extract
- 1 tablespoon raw honey
Preheat your oven to 160 C / 320 F.
Combine the carrots, eggs, vanilla, cinnamon, nutmeg, almond meal, oil, honey, raisins and baking powder.
Mix well until combined.
Pour into a prepared 20 cm baking tin.
Bake for 1 – 1 ½ hours or until cooked through.
Remove from the oven and cool completely in the tin. Once it is cool, turn out.
Serve alone or topped with Greek style yoghurt or vanilla frosting.
Keeps in the fridge for up to 5 days. You can also slice into single portions and freeze!